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Aromatic Russet
type: Dessert
synonyms: Aromatic Russet is also a synonym used for Cornish Aromatic .
summary: A sweet and tangy dessert apple of English origin from the early 1800s.
identification: Medium size, round and flattened at the stem cavity and calyx basin. The base colour is green, often with a pale reddish-brown blush on the sun-exposed face. Partially or completely covered with a cinnamon russet. The eye is small and open, set in a shallow basin. The stem is quite short and set is a deep and narro cavity.
characteristics: The flesh is pale yellowish, firm and crisp. Juicy and sweet-sharp. Highly aromatic.
uses: An excellent dessert apple.
origins: Believed to have originated in Continental Europe, presumably France, during the 1600s and presumed to have been grown on British soil in the early 1800s. First described by pomologist George Lindley in "A Guide to the Orchard and Fruit Garden" (published in 1831) and later by Robert Hogg in "British Pomology" (published, 1859) as "a dessert apple of the first quality." There seems to be no record of its parentage. An Aromatic Russet was promoted by Scott Nursery of Somerset (U.K.) during the second half of the 1900s, but it is likely the same as that described by both Lindley and Hogg.
cultivation: Moderately vigorous, upright spreading tree. Spur bearer. Tends to become biennial after the first few crop, but produces heavy harvests. Hardy.
cold storage: Keeps up to four months.
vulnerabilities: Scab resistant, but very susceptible to mildew and blight.
harvest: In the middle of the fifth period.
pollination group: C
pollination peak: 8
ploidism: Diploid. Self sterile.
cold storage weeks: 16
brix: 12
harvest period: 5
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