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Gros Papa
type: Eating, Jelly, Sauce
synonyms: Papa. Note that the Montalivet apple is also known by the synonym Gros Papa but it is not the same apple.
identification: Medium, tending to large. Round and flattened, often lop?sided. The skin is thin. Green maturing to yellow, sometimes blushed dull red or brownish on the sun exposed face. Abundantly marked with russet lenticels which are surrounded by a lighter halo. The stem is very short and moderately stout, set in a shallow cavity. The eye is large and either closed or half open, set in a rather deep, lightly puckered basin..
characteristics: The flesh is yellowish, moderately fine grained and tender. Very juicy and sweet with only mild flavours. Ke three months in cold storage.
uses: Not a highly regarded eating apple, but makes a good apple gelly and sauce.
origins: While there seems to be no record of this apple in North American lists, several French pomologists state that originated in the USA and was introduced in France in the ea 1800s.
cultivation: Moderately vigorous. Ready for harvest in the middle of the FOURTH period.
pollination group: D
pollination peak: 14
ploidism: Self sterile. Group D Day 14
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