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Ginger Gold
type: Dessert
summary: A refreshing apple eaten out of hand and sometimes found in supermarkets as well as farmers' markets. Makes wonderful dried apple rings.
identification: Small to medium size and sometimes large, round conic. Sometimes with evident ribbing. Skin colour is yellow, over which may be a pale red blush on the sun-exposed face. The stem is long and slender, set in a funnel-shaped cavity which can be russeted.
characteristics: The flesh is cream coloured, firm and fine-grained. Juicy with a spicy and tart flavour and honeyed aftertaste. The best flavours develop after the apple has been in storage for a month or so. Resists browning when the flesh is exposed to air. Slow to brown when exposed to air.
origins: When the flood waters from Hurricane Camille rushed across Nelson County, Virginia (U.S.A.) in 1969, they all but washed out the orchards of Clyde and Frances "Ginger" Harvey in the foothills of the Blue Ridge Mountains. However, in the course of clean-up efforts, they came across another apple tree quite unlike the Winesaps they had been growing. Subsequent genetic analysis showed that the tree was descended from Golden Delicious, Albermarle Pippin and a third unidentifiable cultivar. The variety quickly caught the attention of orchardists across North America as well is in Europe. Initially, it was called Harveylicious, but later renamed in honour of Mrs. Harvey.
cultivation: Moderately vigorous. Spreading. Partial tip bearer. Precocious.
cold storage: Keeps for two months in cold storage. Sweetness and flavours improve after a couple of weeks.
harvest: Ready for harvest starting in the first half of third period and continuing until after the middle of the fourth. The fruit hangs well on the tree when ripe.
juice character: Susceptible to scab.
pollination peak: 1
ploidism: Diploid. Self sterile.
cold storage weeks: 8
brix: 10.7
harvest period: 4
hardiness: 5
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