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Gooseberry
type: Cooking, Cider, Sauce
synonyms: Golding, Gooseberry, Gooseberry Pippin (incorrectly)
summary: A cooking apple that's great for sharp apple sauces. Also used for making cider.
identification: Large. varies from flat round to oblong, often lopsided. The sides are prominently ribbed, extending to the crown. Base skin colour is vivid green ripening to pale yellow. Sometime flushed brown on the skin exposed face. The calyx is moderately large and open, surrounded by an irregularly knobbed crown. The stem is short and somewhat stout, set in a deep and narrow, russetted cavity.
characteristics: The flesh is white with tinges of green. Coarse-grained and tender, Juicy, somewhat astringent and very sharp.
origins: Gooseberry apple probably arose in Kent. First recorded 1831. Widely grown in Kent in the 19th century for the London markets.
cultivation: Vigorous, upright spreading spur bearer.
cold storage: Up to eight months.
harvest: In the latter half of the fourth period.
pollination group: D
pollination peak: 15
ploidism: Diploid. Self sterile.
cold storage weeks: 32
harvest period: 4
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