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George Cave
type: Cider, Dessert, Juice
summary: An early-season apple best eaten fresh, also used for juicing and cider.
identification: Small to medium, conic. The tough, but smooth skin is a light greenish yellow which is almost completely washed red over which are darker stripes.
characteristics: Flesh is creamy white, fine-grained. Moderately sweet, crisp and sharp. Tends to go soft after a week.
origins: A chance seedling of unknown parentage cultivated by George Cave of Dovercourt, Essex (U.K.) in the early 1920s. Introduced in 1945 by W.P. Seabrook & Sons nursery, located in Boreham, Essex.
cultivation: Moderately vigorous, upright spreading, spur bearing. Annual cropper. The flowers are tolerant of late frosts.
mutations: George Cave Sport, more highly coloured. Red George Cave
cold storage: Does not keep well. Tends to go soft after a week.
vulnerabilities: Fruit has a tendency to crack.
harvest: Ready for harvest starting in the middle of the third period. Fruit ripens over a six week span and needs to be picked on a regular basis since the apples drop as soon as they ripen.
pollination group: C
pollination peak: 8
ploidism: Self fertile but produces best with a pollinizer.
harvest period: 3
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