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Benham
type: Canning, Eating, Sauce
synonyms: Benum, Brown, Claiborne, Nat Ewing, Yearry
identification: Medium size tending to large, round tending to conic and often angular sides. Thin, green yellow skin over which is a orange red blush on the sun exposed face. Marked with small russetted lenticels set in green halos. The calyx is closed to partly open and set in a deep and wide, ribbed basin. The stem is very short and stout, set in a deep and wide, russetted cavity, often with a fleshy swelling to one side. Smooth and thin-skinned.
characteristics: The flesh is yellowish, tender, fine grained and juicy. Sweet and nutty when fully ripened. Fruit is slow to turn brown once cut open.
uses: A good fresh-eating apple, but it was frequently harvested slightly under-ripe for drying, canning and even freezing. Also used to make a flavourful apple sauce. Good apple rings.
origins: Originated in either Kentucky or Tennessee (U.S.A.) in the late 1800s and extensively grown through the American south at one time.
cold storage: Does not keep well in a coolroom, but can be frozen.
harvest: Over the span of several weeks starting at the end of the third period and the apples drop as soon as they are ripe.
notes: This is not the same Benham as the one developed in Michigan (U.S.A.) around the same time. Please see Benham for details on that apple.
ploidism: Diploid. Self sterile.
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