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Greensleeves
type: Culinary, Cider, Dessert, Juice, Pie, Sauce
synonyms: Malling Greensleeves
identification: Medium size, round and slightly oblong. Sometimes lopsided. Skin is greenish yellow to gold, depending on the level of ripeness and tends to be rather tough. fully ripe apples show a faint copper colouration around the stem where exposed to the sun. The stem is long and slender, set in a moderately deep and open, often russeted, cavity.
characteristics: Flesh is cream in colour and coarse textured to a degree. Crisp, juicy, sweet-tart and honeyed. The apple should be used fairly soon after harvest since it tends to lose its flavour and go soft off the tree.
uses: Intended to be eaten fresh, though also used for juice and cider. Look for the golden skin colour in a fully ripen Greensleeves.
origins: Developed during the mid-1960s by Dr. Frank Alston at the East Malling Research Station in Kent (U.K.), by crossing James Grieve and Golden Delicious. It received the Royal Horticulture Society Award of Merit in 1981 and was officially released in 1982.
cultivation: Tends to be a weakly vigorous, small tree with upright spreading growth. The tree is hardy. A partial tip bearer which crops heavily on an annual basis.
vulnerabilities: Scab resistant, but prone to canker and very susceptible to rust.
harvest: Ready to be picked in the last half of the third period, but will mellow on the tree for weeks beyond.
notes: Zone 4B.
harvest period: 3
hardiness: 4
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