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Malling Suntan
type: Cider, Eating, Sauce
identification: Medium large and flat round and very lightly ribbed. Skin is gold with orange blushes on the sun exposed face with short, broken dark red stripes and some russeting radiating out from the stem cavity and stometime extenting as thin, broken lines up to the eye. The stem is short and stout, and set in an open and medium deep, russeted cavity.
characteristics: Cream coloured flesh is coarse?grained, firm and crisp. Juicy sweet?sharp and aromatic. Tends to be tart if not left to mature adequately.
uses: A good eating apple when left to mature six to eight weeks. A good cider apple adding both tartness and flavour. Makes an excellent flavourful and tart sauce. Keeps up to fo months in cold storage.
origins: Developed by H.M. Tydeman >>>Frank Alson & R. Watkins<<<< in 1956 at East Malling, in Kent, U.K., by crossing Cox s Orange Pippin and Court Pendu Plat. Officiall released in 1982/1974 after receiving the Royal Horticultural Society s Award of Merit in 1980.
cultivation: Vigorous, spreading spur bearer. Produces annually. Ready for harvest in the first half of the second period. Somewhat susceptible to canker, resistant to scab an mildew. Yields poorly in extremely hot conditions.
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