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Gabalva
type: Cooking
summary: This Welsh cooking apple from Cardiff is highly favoured for pies and tarts.
identification: Large, round to round-conic and often irregular. The base colour is dull yellow flushed red on the sun-exposed face with russeting over one half or more of the surface. The calyx is closed and set in a shallow basin which is ribbed. The stem is very short and set in a deep, russeted cavity.
characteristics: The flesh is yellowish, sof. Somewhat dry and spicy.
uses: Cooking
origins: introduced by Messrs. Treseder & Son, Cardiff, Wales, 1901
cultivation: Weakly vigorous, spreading.
cold storage: Keeps up to three months.
harvest: Starting early in the fourth period.
pollination peak: 1
ploidism: Diploid, Self sterile.
cold storage weeks: 12
harvest period: 4
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