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Gilliflower of Gloucester
type: Dessert
identification: Medium-size fruit, but can grow to large. Conic to oblong-conic with wide, flattened ribs ending in five distinct knobs at the crown. Often waisted toward the eye and sometimes irregular in shape. The skin is greenish maturing to yellow over which there can be a reddish brown striping and irregular patches of russet. The stem is short and medium thick, set in a medium depth, narrow and russetted cavity. The calyx is medium size, set in a narrow, medium deep basin surrounded by a five-knobbed crown.
characteristics: The flesh is white, fine-grained. Sweet and mildly aromatic, reputedly with a hint of cloves.
origins: The Gilliflower of Gloucester emerged, as the name suggests, in the area of Gloucester in southwestern England during the first half of the 1900s, but little is known of its parentage or history. It was featured in nursery catalogues from the late 1920s, and it was sold by Fuller and Maylem Nursery of Cheltenham. Its moment of fame came when representatives of the the Long Ashton Research Station undertook to collect scionwood of the Gilliflower of Gloucester for its collection, possibly in 1952, but likely several years earlier. According to Charles Martell in his "Native Apples of Gloucestershire" (published 2014) "Earliest known record 1945 (Pat Turner). Received by the National Fruit Collection, Brogdale in 1952. Collected for propagation in the Gloucestershire Apple Collection, Dymock 1993."
cultivation: Moderately vigorous.
cold storage: Keeps one month in cold storage.
vulnerabilities: Resistant to scab.
harvest: Ready for harvest early in the third period.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self sterile.
cold storage weeks: 4
harvest period: 3
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