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Barnack Beauty
type: Cooking, Culinary, Dessert
synonyms: Barnac Beauty
identification: The fruit is medium in size, round tending to conic. Skin colour is a base of yellow with bright red?orange flush and stripes; russet lenticels. Some russeting can occur. The calyx is large and open, set in a wide and shallow basin which is often russeted. The stem is medium to short and heavy, set in a narrow, but shallow cavity which is russeted with rays extending over the shoulder
characteristics: The flesh is yellow with some light reddish staining. Crunchy. Juicy and sweet-sharp, refreshing.
uses: Cooking and dessert
origins: First introduced by W. & J. Brown of Stamford in the 1870s and apparently originated in the early 1840s near the village of Barnack (now part of Cambridgeshire) in Britain. It subsequently earned several awards including the Royal Horticultural Society's Award of Merit in 1899 and the First Class Certificate in 1909. One story has it that it grew from a pip planted by Betty Geeson of Barnack in her garden in 1940; an other suggests that it was raised by Charles, also of Barnack in 1850. Both lived on the same road.
cultivation: Vigorous, spreading tree. Bears fruit on tips as well as spurs and produces heavy crops, but needs to be thinned.
mutations: Barnack Beauty Sport
cold storage: Keeps for up to four months.
pollination peak: 1
cold storage weeks: 16
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