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Orleans
type: Dessert
identification: Large, oblong tending to conic with a pronounced five-knob crown. Green base colour is washed more than half with a deep red and strewn with light coloured dots. The calyx is moderately large but closed, set in a moderately deep basin surrounded by a knobbed crown. The stem is medium length and set in a deep, funnel shaped cavity. Tough skinned and bloomy.
characteristics: The flesh is faintly yellow, fine-grained, firm and crisp. Quite sweet with an intense flavour.
origins: Developed in 1911 by Richard Wellington at the New York State Agriculture Experiment Station in Geneva, New York (U.S.A.) by crossing Deacon Jones with Delicious. Introduced in 1924.
cultivation: Moderately vigorous, spreading.
vulnerabilities: Susceptible to scab, mildew and blight
harvest: In the middle of the fourth period.
pollination group: C
pollination peak: 9
ploidism: Diploid. Self sterile.
harvest period: 4
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