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Pollination group:

Royal Somerset

Synonyms: Sometimes referred to as Somerset Lasting but this name also refers to another cultivar. See Somerset Lasting.

Identification: Medium tending to large. Wide, round conic often higher on one side than the other. The skin base colour is yellow, pale on the shaded face and darker on the sun exposed side with broken red streaks, flushed red. Heavily marked all over with russet lenticels, which tend to be most numerous toward the calyx. The stem is medium long, slender and set in a deep, funnel-shaped cavity.

Characteristics: The flesh is yellowish, very tender. Juicy and sweet-tart.

Uses: Best known as a vintage quality cider apple, but also used for baking and apple sauce.

Origins: Grown along the Somerset/Devonshire border (U.K.) before 1818. Described by William Masters in "Hortus Duroverni" in 1831.

Ploidism: Diploid. Self sterile.

Notes: The duplication of the name Royal Somerset causes some confusion. Described by noted British pomologist Robert Hogg in the 1884 edition of his "The Fruit Manual" as "A very excellent culinary apple..." He also notes that "The Royal Somerset of the Horticultural Society's Catalogue is London Pippin, but the variety described above is a very distinct fruit and has more resemblance of a medium sized Blenheim Pippin both in shape, colour and the formation of the eye. In "Britsh Apple Illustrated" (published 1888) Archibald Farquaharson Barron describes the Royal Somerset as "Medium, flat, even, very pale green, acid, late; first quality; handsome; somewhat resembles Dumelow's Seedling,"

12 weeks

Cold storage: Keeps up to three months.

Vulnerabilities: Resistant to scab.

Harvest: Toward the end of the fifth period.

Juice character: Vintage medium sharp cider.

Juice classification: Sweetsharp

Harvest period: 5

Type(s): Cider, Sauce

Pollination group: B

Pollination day: 6