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Caroline
type: Cooking
identification: Medium size and flat shape. Yellow skin with red, broken stripes. The stem is short and set in a shallow, russeted cavity.
characteristics: The flesh is white, fine grained, tender yet firm and juicy. Slightly subacid. Flavourful.
uses: Cooking
origins: Arose before 1822 in Lord Suffield’s Garden at Blickling Hall, Norfolk, UK and was named after his wife. This variety was named in honour of Caroline, Lady Suffield, the wife of the second Lord Suffield, of Blickling and Gunton Hall, Norfolk. she was Lady Caroline Hobart, daughter of the second Earl of Buckinghamshire.
cultivation: Moderately vigorous, upright spreading spur bearer. Ready for harvest in the middle of the first period, b ripens over several weeks.. Susceptible to scab and apple rust
pollination group: D
pollination peak: 13
ploidism: Self sterile. Group D. Day 13.
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