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Milton
type: Culinary, Dessert, Eating, Sauce
identification: Medium size, conic and sometimes irregular shape. Ribbed sides and crowned. The skin is smooth, pale yellow, washed with bright cherry red. Abundant white lenticels. The stem is short and slender, set in a shallow, narrow cavity. Heavily bloomed in the last stages of ripening.
characteristics: The flesh is bright white, fine-grained and tender. Juicy, sweet-tart with hints of raspberry. Thin skin.
uses: An excellent fresh-eating apple but also shines as a culinary variety for its creamy yellowish sauce.
origins: A cross of White Transparent with McIntosh developed in 1909 by Richard Wellington at the New York State Agriculture Experiment Research Station in Geneva, New York (U.S.A.). Introduced in 1923.
cultivation: Hardy, vigorous and spreading tree. Starts to bear young and produces annually though it yields the best crops every other year.
cold storage: Keeps about four weeks in cold storage.
harvest: Ready for harvest toward the middle of the fourth period but may require several pickings.
pollination group: C
pollination peak: 9
ploidism: Diploid. Self sterile.
cold storage weeks: 4
harvest period: 4
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