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Fanny
type: Eating, Pie
identification: Medium to large apple, distinctly ribbed, oblong tending to round conic and distinctly ribbed on the faces. The skin is smooth and thin with a yellow base colour almost entirely covered with a crimson wash and dark stripes. Small, tan lenticels. The stem is slender and extends out beyond the crown of the cavity which is medium deep, slightly pleated and often lightly russetted.
characteristics: The flesh is pale yellow with red stains next to the skin. Tender, fine-grained and juicy
uses: Among the first apples of the season for fresh eating, the Fanny is also a good apple for pies.
origins: According to Charles Downing in his 1881 update of A.J. Downing's "The Fruits and Fruit-Trees of America" the Fanny "Originated near Strasburg, Lancaster Co., Pennsylvania (U.S.A.) on the farm formerly owned by Jacob Beam." He also notes that it is "A new apple of great promise as a market sort." Other sources indicate that it was found before 1869 on the property of Dr. John K. Eshelman of Lancaster County in Pennsylvania. It was a popular market apple because it came available in midsummer.
cultivation: Vigorous with heavy annual crops.
cold storage: Does not store well.
harvest: Among the first apples to ripen, the Fanny is usually ready for harvest in the third period.
ploidism: Diploid. Self sterile.
harvest period: 3
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