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Anna
type: Dessert, Eating, Sauce
identification: Very large and somewhat conic. Base skin colour is green over which is a blush of crimson covering 30 to 40 per cent of the surface.
characteristics: The flesh is cream white, firm, juicy. The flavour is sweet and sprightly when the fruit is allowed to ripen on the tree. Requires careful monitoring since it goes quickly from being hard and sour to soft and sweet.
uses: Mostly a fresh eating apple, but also makes a good apple sauce.
origins: Anna was developed in 1959 at Kibbutz Ein Shemer in Doar Na Shomron (Israel) by Abba Stein as a cross between the local cultivars Red Hadassiya (a plum-sized, local apple) and Golden Delicious. Released in 1963.
cultivation: Vigorous, medium height on own roots and upright to spreading tree. Precocious. Well suited to coastal conditions and subtropical climates (Zones 8B to 9b) with little or no winter chill, requiring 200 to 300 hours below 7 degrees C. Leaf thinning is generally not necessary. A compact tree which bears fruit on spurs. Produces heavy crops. Needs heavy thinning when the apples are dime sized.
cold storage: Keeps about two weeks in refridgerated storage, but starts to break down soon after being picked at room temperature.
harvest: Ready for picking after the middle of the second period.
pollination group: F
pollination peak: 23
harvest period: 2
hardiness: 4
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