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Northwest Greening
type: Culinary, Cider, Pie
synonyms: Northwestern Greening
identification: Medium, sometimes very large. Usually round, but it can vary in shape and is often irregular. The skin is tough, pale green maturing to yellowish, sometimes faintly blushed on the sun exposed face and develops a waxy feel. Marked with small, raised lenticels. The stem is short to medium length and set in a cavity that can vary from wide to narrow and deep to shallow, sometimes russetted with rays spreading over the shoulder. The calyx moderately large and open, set in a shallow and wide basin.
characteristics: The flesh is yellowish, coarse-grained, somewhat firm, dense and crisp. Juicy, slightly sweet-tart, faint pear-drop flavour. Brix 11.7
uses: Primarily used for baking, makes great pies, a bit on the tart side. Often used for cider.
origins: Raised from a pippin—allegedly a cross of Golden Russet, American with Alexander —by Jasen Hatch of Iola, Wisconsin (U.S.A.), in 1849. The resulting seedling was then used as rootstock for another variety which ultimately failed. The seedling was ultimately overlooked until it started to produce fruit. When E.W. Daniels of Auroraville, Wisconsin sampled the apples in the 1870s, he undertook to promote the variety and introduced them in 1872.
cultivation: Vigorous, upright spreading tree with a drooping growth habit. Branches tend to be somewhat brittle. Starts to bear fruit beyond five years and bears every other year.
cold storage: Keeps three months in storage.
vulnerabilities: Resistant to fire blight and cedar apple rust.
harvest: Ready for harvest in the last half of the fourth period. Fruit hangs well at maturity.
pollination group: C
pollination peak: 8
ploidism: Diploid. Self sterile.
cold storage weeks: 12
brix: 11.7
harvest period: 4
hardiness: 2
sg: 1.0471
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