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Oxford Yeoman
type: Culinary, Cider, Dessert, Sauce
summary: A classic British cooking apple. Makes a tart sauce.
identification: Large, round to round flattened. Smooth skin is yellowish, blushed pale red to orange and marked with a pattern of darker stripes. The eye is small and partly open, set in a wide and shallow basin. The stem is slender and somewhat short, set in a medium deep and funnel shaped, russeted cavity.
characteristics: The flesh is white, coarse grained and crisp. Juicy and acidic
origins: This was one of 14 varieties developed by apple breeder Frederick William Wastie in 1922 by crossing Blenheim Orange with pollen from Lane’s Prince Albert at Eynsham, Oxford (U.K.). Exhibited in 1942.
cultivation: Moderately vigorous.
cold storage: Up to three months
harvest: In the middle of the fourth period.
pollination group: C
pollination peak: 8
ploidism: Diploid. Self sterile.
cold storage weeks: 12
harvest period: 4
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