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Kaiser Wilhelm
type: Culinary, Eating
synonyms: Wilhelmapfel, Emperor William, Peter Broich
identification: Medium tending to large. Round to round conic, sometimes with angular sides. The base colour is yellowish green, over which is a maroon wash over the sun exposed face, tapering off into stripes toward the shaded face. The washed face is abundantly marked with small, light-coloured, russeted lenticels. The calyx is large, open and set in a moderately deep basin surrounded by a faintly knobbed crown. The stem is long and slender set in an open, funnel shaped cavity which is russeted with rays extending over the shoulder and onto the face of the apple.
characteristics: The flesh is white, crisp, fine-grained. Very juicy, sweet-tart and spicy with a nutty flavour.
uses: Primarily a culinary apple, but sometimes also eaten out of hand.
origins: Found as a chance seedling growing in the gardens of Haus Bürgel in Monheim am Rhein (Germany). The flower parent is believed to be Harberts Reinette . Originally known as the Peter Broich apple, it was renamed Kaiser Wilhelm Apfel by German pomologist Carl Hesselmann in honour of Kaiser Wilhelm I, German Emperor (1797 to 1888). Released in 1864.
cultivation: Vigorous, upright spreading with a high, domed crown. Needs to be pruned carefully to avoid excessive growth. Slow to start fruiting but once it does, the harvests are annual and heavy.
cold storage: Keeps up to three months.
vulnerabilities: Resistant to scab, canker, mildew, except when grown in damp and cool locations.
harvest: In the first half of the fifth period.
pollination group: E
pollination peak: 17
ploidism: Triploid. Does not produce viable pollen for itself or other apple trees.
cold storage weeks: 12
harvest period: 5
flowers: White
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