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Okanagan
type: Culinary
identification: Medium to large. Long conic. Greenish yellow base colour washed browning red and marked with russet patches, giving the skin a rough feel. The stem is slender and long (more than half of it extending beyond the crown), set in a deep and narrow cavity. The calyx is small and closed, set in a narrow, somewhat shallow, pleated basin and surrounded by an irregularly knobbed crown.
characteristics: The flesh is cream coloured, stained red next to the skin. Fine-grained and quite tart. Somewhat dry. Tends to brown when exposed to air.
origins: An open-pollinated seedling of Malus sieversii .
cultivation: Highly vigorous. Partial tip bearer.
harvest: Ready for harvest in the middle of the fourth period. Fruit holds well beyond maturity.
notes: Typically used for culinary purposes, the Okanagan is also used as root stock and for ornamental purposes.
ploidism: Diploid.
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