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Faros
type: Cooking, Cider, Eating, Pie, Sauce
synonyms: Faro, Faraud
identification: Medium to large size. Round and flattened. The base colour is green but blood red with darker striping on all sun exposed surfaces. Small white lenticels. The stem is short and stout, set in a russeted cavity.
characteristics: The flesh is very pale yellowish. Juicy and sweet with just a hint of tartness. Keeps for four months in cold storage.
uses: A cooking apple which makes pies and sauce. Also used in cider making. Sometimes eaten out of hand.
origins: Mddle ages Brie region (France)
cultivation: Moderately vigorous, weeping form. Produces annually. Ready for harvest toward the end of the FOURTH period. Does not do well on dwarfing rootstock.
notes: There is a Gros Faros as well as a Petit Faros, but the distinction is primarily in size.
pollination group: E
pollination peak: 19
ploidism: Triploid. Group E Day 19
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