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RF: Mott's Pink
type: Cider, Dessert, Juice, Sauce
synonyms: Mott, Mott Pink, Mott's Pink Apple
summary: Tangy, pink-fleshed apples from the American heartland.
identification: Medium size, round-conic, yellow fruit with a pink blush and marked with tan-coloured lenticels the size of pin-heads. The intensity of the blush can vary year to year. Smooth and somewhat translucent skin. The stem is short and stout, often off-center.
characteristics: Tangy with pink flesh. Crisp, juicy, sweet-tart and pleasantly scented. Skin becomes somewhat sticky as the fruit reaches ripeness.
uses: It makes a delicious pink apple sauce.
origins: Developed in 1912 by Doug Eastman and his son, John Eastman, from a random selection of seedling apples growing on the family's 16-acre orchard near the town of Wheeler in central Michigan State (U.S.A).
cultivation: Vigorous. Produces biennial crops. Blooms early with a long bloom time.
cold storage: Keeps less than 10 days.
vulnerabilities: Susceptible to scab and mites.
harvest: Ready for harvest early mid-season.
pollination group: A
pollination peak: 3
ploidism: Diploid. Self sterile.
flowers: Fragrant. Pale to rich pink.
leaves: Green
hardiness: 4
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