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Dymock Red
type: Cider, Eating
synonyms: Peggy’s Apple, Peggy Red
identification: Medium tending to small, round-conic sometimes flat-round. Broad ribbing ending in five knobs at the crown. Often lopsided and irregular. Occasionally, adjacent fruit grow fused together. The skin is completely washed with deep red, sometimes almost mahogany with bright red streaks on the sun exposed face. Paler streaks on the shaded face. Mottled with patches of reddish russet and abundantly dotted with pale russet lenticels. The stem is very short and stout set in a narrow and shallow cavity which may be russetted. The calyx is open and fairly large, set in a shallow basin which may be puckered.
characteristics: The flesh is pale yellowish, often with red stains under the skin. Soft and tender. Somewhat tannic in early stages of ripening, but becomes quite sweet when the apple is fully ripe.
uses: Besides being a vintage quality cider apple, the Dymock Red is also used for baking and fresh eating.
origins: Likely originated in the village of Dymock in Gloucestershire, England (U.K.) during the mid-1600s as a seedling from bittersweet variety brought from continental Europe. It was first mentioned by John Evelyn in "Pomona" in 1670.
cultivation: Moderately vigorous. Spreading. Good cropper, but biennial.
cold storage: Improves in flavour over the course of about a month.
vulnerabilities: Susceptible to scab and canker
harvest: Starting late in the fourth period and continuing over a span of several weeks. The fruit hangs well on the tree when ripe.
juice character: Good balance. It is considered a vintage-quality cider apple.
juice_classification: Bittersharp
pollination group: B
pollination peak: 5
ploidism: Diploid. Self sterile.
cold storage weeks: 4
harvest period: 4
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