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Amassia
type: Cooking, Culinary
synonyms: Amasia, Amassia Muskett, Amasya, Apple of Amasya, Amasya Misket, Musk Apple, Rose Apple of Asia
identification: Medium size tending to small, round to round conic with some discernible ribbing on the faces. The skin is smooth and greenish-yellow, washed with red. Streaked crimson on the sun-exposed face. Irregularly shaped crown. Small, light coloured lenticels are scattered over the sides. The stem is medium length and slender, set in a deep, narrow cavity which can be russetted. The calyx is small and tightly closed, set in a shallow, puckered basin.
characteristics: The flesh is white, fine-grained and tender and juicy. Sweet and somewhat tart when first harvest, but becomes more sweet and aromatic without the tartness in storage.
uses: A good cooking apple which requires minimal sugar and the slices tend to hold their shape.
origins: First described in the 1863 Proceedings of the Royal Horticultural Society (Great Britain) under the name of Apple of Amassia, as being grown for a long time around the town of Amasya in northern Turkey, close to the Black Sea, where it was apparently the best of 14 local cultivars bearing the same name. Pomologist Robert Hogg described it "The Fruit Manual" in 1884 as did the American botanist S.A. Beach in "The Apples of New York" in 1903. Cuttings of Amassia trees were shipped to Great Britain during the 1860s and likely spread out from there.
cultivation: Moderately vigorous in the Mediterranean climate, but generally weakly vigorous in most other conditions. Upright spreading partial spur bearer.
cold storage: Keeps up to three months in storage.
harvest: Fourth period in temperate climates, later in cooler conditions.
ploidism: Diploid. Self sterile.
cold storage weeks: 12
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