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Pollination group:


Synonyms: Granniwinkle

Summary: Listed alongside some of the finest North American cider apples -- the Harrison, Canfield and Poveshon -- the Graniwinkle is a basic ingredient, paired with the Harrison, in the making of Newark style hard cider.

Identification: Small to medium size, round to round conic. Smooth, polished skin. The base colour is greenish-yellow, washed bright red on the sun-exposed face and marked with darker red stripes and flushes.

Characteristics: The flesh is yellowish. Crunchy. Juicy, very sweet and richly flavoured.

Uses: Traditionally used for blending in ciders, although it has become popular as a fresh eating apple as well. Pomologist William Coxe stated that "it is usually mixed with the Harrison for making cider of a superior quality..." He describes the flavour as "dead sweet, very rich..." Nevertheless, it was initially used to feed livestock until cider makers discovered its excellent properties. It has also become a favourite as a baking apple and for making jelly.

Origins: According to William Coxe in "A View of the Cultivation of Fruit Trees" (published in 1817), this apple originated on the Graniwinkle farm in eastern New Jersey (U.S.A.) during the late 1700s and was used primarily for making cider. A wild seedling with no record of its parentage.

Cultivation: Vigorous, upright-spreading tree.

Ploidism: Diploid. Self sterile.

Cold storage: Does not keep well.

Harvest: Ready for harvest late in the fourth period.

Juice character: Listed as a "first class cider apple." Sweet, almost syrupy and richly flavoured.

Juice classification: Sweet

Harvest period: 4

Type(s): Cider, Eating, Jelly