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Frederick
type: Cooking, Cider, Jelly, Sauce
identification: Small tending to medium size and round. The base colour is greenish yellow which is extensively washed red and marked with darker stripping. Tan russet lenticels. Stippled appearance on the shaded face. The calyx is large and partly open set in a shallow, ribbed basin. The stem is very long and slender, set in a medium deep, funnel shaped and russeted cavity.
characteristics: The flesh is white stained red next to the skin. Aromatic. Full sharp cider apple.
uses: Cooking and cider. Makes an excellent fruity apple gelly and also good for apple sauces, but most often used for making a sharp and fruity, highly regarded cider.
origins: According to the National Fruit Collection, it was found as a wild seedling in the Forest of Dean, Monmouthshire (U.K.)in the 1800s..
cultivation: Moderately vigorous with drooping branches.. Produces light crops, but irregular. Slow to break into first fruit.
cold storage: Needs to be used soon after harvest.
harvest: In the middle of the fourth period.
juice character: Produces a vintage quality, full sharp and fruity cider.
pollination group: D
pollination peak: 12
ploidism: Diploid. Self sterile.
harvest period: 4
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