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King Byerd
type: Culinary, Cider, Eating, Pie
synonyms: King Bayard
identification: Large, round and conic, often lop-sided and noticeably ribbed on the faces. The skin base colour is green, with an brick red flush on the sun-exposed face over with is a pattern of reddish stripes which fade into the green on the shaded side. The calyx is large and open, set in a puckered, open basin surrounded by irregular knobbed crown. The stem is slender and moderately long, set in a rather deep, funnel-shaped and russeted cavity, with rays extending up onto the shoulder. Moderately large, light coloured lenticels are abundant on the sun-exposed face.
characteristics: The flesh is cream-coloured, fine-grained, firm and crisp. Sweet-sharp when first harvested but mellows in storage.
uses: Makes excellent pies, sweet, flavourful and a touch tart. Good for fresh eating if you like a definite tang in your apples. Also used for making cider.
origins: Cornwall.
cultivation: Vigorous. Produces heavy crops.
cold storage: Keeps up to four months in storage.
vulnerabilities: Susceptible to scab.
harvest: Ready for harvest late in the fifth period.
pollination group: E
pollination peak: 17
ploidism: Diploid. Self sterile.
cold storage weeks: 16
harvest period: 5
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