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Katja
type: Eating, Juice
synonyms: Katia, Katie, Katy, Katje
identification: Medium size, round conic. Yellowish green to pale yellow at full ripeness, tough skin with bright red flushes and broken red stripes. The skin develops a greasy feel at maturity.
characteristics: The flesh is white with a pale green hint. Sweet, juicy and fine textured, mildly crunchy. Good acid balance. Look for a subtle strawberry aroma and flavour.
uses: Best eaten fresh. Definitely not intended for storage. Refrigerate the apple slightly for the best flavour. Makes a wonderful apple juice, sweet and the colour of pink grapefruit juice. Try it in an apple crumble.
origins: Developed at the Balsgaard Fruit Breeding Institute in Fjalkestad (Sweden) in 1947 by crossing James Grieve with pollen from Worcester Pearmain. The cultivar was introduced in 1966.
cultivation: Vigorous, upright spreading, spur bearer. Tolerates late frost. Heavy cropping and needs to be thinned. Bears annually.
cold storage: Keeps for up to three weeks after harvest.
vulnerabilities: Resistant to mildew and scab.
harvest: Ready to be picked in the middle of the fourth period.
pollination group: C
pollination peak: 9
ploidism: Diploid. Self sterile.
cold storage weeks: 3
harvest period: 4
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