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Ingol
type: Cooking, Culinary, Eating, Juice, Sauce
identification: Large to very large, round and flattened, often with faint ribbing. The base colour is light green over which is a deep red blush and red striping on the sun exposed face with some russeting. The calyx is large and open, set in a wide and puckered basin. The stem is medium long and stout, set in a russeted cavity.
characteristics: The flesh is cream coloured and soft, coarse grained. Juicy and tart. Aromatic, reminiscent of pineapples. The skin is thick but sensitive to bruising. Brix 12.8
uses: A cooking apple. Makes a wonderful sweet-tart apple sauce. Reasonably good for eating out of hand. Also used for juice.
origins: A cross of Ingrid Marie and Golden Delicious developed at the Jork Fruit Research Station, near Hamburg (Germany) in 1955. Released in 1975.
cultivation: Vigorous to moderately vigorous. Produces a heavy blossom set that should be thinned for the best results. Crops heavy resulting in a weeping tree shape. Annual harvests.
cold storage: Keeps four months in cold storage. Beyond that, the apple becomes soft and begins to brown.
harvest: In the middle of the fourth period.
pollination group: E
pollination peak: 18
ploidism: Diploid. Self sterile.
cold storage weeks: 16
brix: 12.8
harvest period: 4
sg: 1.0517
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