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Brownlees’ Russet
type: Cooking, Dessert, Juice
synonyms: Brownlee Russet, Brownlee's Russet, Brownlees, Brownlees' Renette, Brownley's Russet
identification: Medium, round and slightly conic. Skin is yellowish-green with a red-brown flush on the sun-exposed side. Covered with a grey-brown russet. The stem is short and set in a deep cavity; look for a fleshy swelling next to it.
characteristics: Flesh is greenish white, tender, and firm. Nutty with fruit-drop flavour and intensely sweet sharp.
uses: Dessert, cooking and juice apple.
origins: Raised and introduced by nurseryman William Brownlees, Hemel Hempstead, Hertfordshire (UK) in the mid 1800s.
cultivation: Moderately vigorous, upright spreading spur bearer. Tends to bear fruit every other year.
vulnerabilities: Resistant to scab, mildew and canker.
harvest: Ripens middle of the fifth period.
pollination group: C
pollination peak: 9
ploidism: Diploid. Self fertile.
harvest period: 5
flowers: Bright pink.
hardiness: 5
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