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Hector MacDonald
type: Cooking, Sauce
identification: Small, round. The base colour is green maturing to pale yellow which is blushed red and marked with darker stripes on the sun exposed face, Lenticels are abundant and russeted, mixed small and medium size. The eye is small and partly open, set in a medium deep and wide basin. The stem is very short and stout, set in a deep and funnel shaped basin which often has a fleshy swelling to one side.
characteristics: The flesh is greenish, crisp. Juicy and acidic.
uses: Cooking. Makes a lightly flavoured, sweet and creamy sauce.
origins: Berkshire UK 1904, created by Charles Ross, head gardener at Welford Park, Newbury, Berkshire.Raised at Welfo Park, Newbury, Berkshire, by Charles Ross and introduced in 1906 by Pearson of Nottingham. It was awarded an Award of Merit by the RHS in 1904
cultivation: Moderately vigorous, spreading spur bearer. Produces heavy crops annually.
cold storage: Keeps up to four months.
harvest: Starting in the middle of the third period.
notes: Named for war hero Fighting Mac MacDonald, Charles
pollination group: B
pollination peak: 6
ploidism: Self sterile. Group B. Day 6.
cold storage weeks: 16
harvest period: 3
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