Pomiferous
Welcome to the world's most extensive apples (pommes) database.
Information on over 7,000 apples is available here, all carefully researched and provided in a way that is easy to navigate.
Charles Ross
type: Cooking, Cider, Juice, Pie, Sauce
identification: A large, round somewhat conic apple resembling its Cox Orange Pippin ancestry but with a more yellow skin. Heavily streaked with with red orange. Some patches of russetting.
characteristics: The flesh is cream-coloured. Coarse grained. Juicy and quite sharp at first, but becomes sweeter as it matures in storage. Flavour has notes of honey and pear. Loses its fragrance and becomes very dry when kept in more than five months in storage.
uses: Cooking apple, best suited for pies and other recipes which require that the apples hold their shape. Not suited to sauces since the flesh is too firm. Makes a good apple juice when first picked. Also used as a sweet-sharp element in cider.
origins: Developed by crossing Peasgood’s Nonsuch with Cox’s Orange Pippin during the late 1800s by Charles Ross, head gardener at the Welford Park Gardens in Newbury, Berkshire (U.K.). Initially called the Thomas Andrew Knight apple in recognition of the president of the Royal Horticultural Society of Britain. Made public in 1890 and received the 1899 Royal Horticulture Society's Award of Merit. Shortly thereafter, it was renamed the Charles Ross apple after its developer and received its First Class Certificate under that name.
cultivation: Moderately vigorous, upright. A hardy tree that does will in chalky soils. Sulphur shy.
mutations: Red Charles Ross
cold storage: Keeps up to five months.
vulnerabilities: High resistance to scab.
harvest: Ready for harvest in the middle of the fourth period.
pollination group: D
pollination peak: 13
ploidism: Partly self fertile but produces the best crops in the proximity of a compatible source of pollen.
cold storage weeks: 20
harvest period: 4
Donate a cider?
©2016-2021 Pomiferous.com. All rights reserved