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Kardinal Bea
type: Culinary, Cider
identification: Medium to large, round sometimes round flattened. The base colour is yellow, washed and blushed bright ed and marked with darker stripes and light coloured lenticels. Smooth, tough and slightly waxy.
characteristics: The flesh is pale green, juicy, sweet-tart. Somewhat flat.
uses: Culinary and cider.
origins: Found as a chance seedling in Kreis Esslingen (Germany) in 1960 and named in honour of Cardinal Augustin Bea (1881-1968).
cultivation: Moderately vigorous, upright with weeping branches.
cold storage: Keep about a month.
harvest: In the first half of the fifth period.
ploidism: Diploid. Self sterile.
cold storage weeks: 4
harvest period: 5
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