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Prairie Sensation
type: Culinary, Dessert, Pie
summary: This is a good selection for gardeners in cool climates.
identification: Large, round tending to round flattened and somewhat lopsided. The light greenish-yellow base colour is washed to about half of the total surface with red over which are scattered darker stripes. Small, light-coloured lenticels are abundant but only barely noticeable. The surface is lightly bloomed at maturity and the skin tends to be tough and somewhat thick. The calyx is closed and set in an open, wide basin. The stem is short and moderately thick and a deep and tight cavity.
characteristics: The flesh is white, fine-grained, firm, crisp and breaking. Juicy with mild acidity and highly aromatic.
origins: University of Saskatchewan M359 X Brookland , COPF introduction Rick Sawatzky. Introduced by the University of Saskatchewan in 200*.
cultivation: Moderately vigorous, spreading tree. It sets fruit on spurs with annual harvests. Little or no thinning is needed.
cold storage: Keeps for up to three months.
harvest: Ready for harvest starting in the middle of the third period and continuing well into the fourth period with several pickings.
ploidism: Diploid. Self sterile.
cold storage weeks: 12
brix: 13
harvest period: 3
hardiness: 2
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