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Carlisle Codlin
type: Cooking, Sauce
identification: Medium size or larger. Round to ovate, flat base, and irregular shape. The skin is pale yellow with russet lenticels. Sometimes blushed very pale red on the sun exposed face. The eye is very small and closed, set in a very shallow and narrow, ribbed basin. The stem is very short and medium thick, set in a shallow and wide, russeted cavity.
characteristics: The flesh is white, tender, coarse grained, crisp and juicy. Brisk and sweet.
uses: A prized heritage cooking apple used to make a tart and fruity apple sauce.
origins: An old English variety presumed to have arisen in Carlisle, Cumberland. Earliest references date back to 1830. Widely grown in Victorian England.
cultivation: Moderately vigorous, upright spreading spur bearer. Produces heavy crops.
cold storage: Keeps up to two months.
harvest: Early in the third period. Problems: ababab
pollination group: B
pollination peak: 7
ploidism: Self sterile. Group B. Day 7.
cold storage weeks: 8
harvest period: 3
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