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Powell's Russet
type: Dessert, Eating
identification: Small to medium, round-flattened, often slightly conic, flattened at the base. The skin base colour is greenish yellow with a brown blush on the sun-exposed face and almost completely covered with a light brown, russet coat. The stem is short and set in a wide and shallow cavity. The calyx is open and set in a shallow basin.
characteristics: The flesh is yellow and firm. Very juicy, but hard and sharp when first harvested. Needs to mature for several week in storage to soften and become sweet and aromatic.
uses: An eating apple.
origins: Likely arose in the Somerset (U.K.) region during the 1600s.
cultivation: Moderately vigorous. Upright, spreading. Spur bearer. Does best in warm climates and is tolerant of wet conditions.
cold storage: Keeps three months.
vulnerabilities: Resistant to scab and canker.
harvest: Starting early in the fifth period and continues over a span of several weeks.
notes: Described by George Lindley in his 1831 edition of "A Guide to the Orchard and Kitchen Garden" as "This a good deal resembles Acklam Russet , except in the crown, which is narrower, and the depression not so deep. It is a very neat and excellent little apple, and may be justly reckoned one of our best Russets."
Robert Hogg also described it in the 1884 edition of "The Fruits and Fruit Trees of Great Britain" with the comment "This is a pretty little russet, like the Old Nonpareil in shape, but with a very short stalk."
pollination group: D
pollination peak: 14
ploidism: Diploid. Self sterile.
cold storage weeks: 12
harvest period: 5
hardiness: 5
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