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Saint Ailred
type: Dessert
synonyms: St. Ailred
identification: Small to medium, round. the base colour is greenish yellow over which is a red wash on the sun exposed faces. Prominently striped around the stem cavity. The calyx is small and closed set in a somewhat deep and narrow basin, The stem is long and slender, set in an moderately deep and wide cavity. Scattered, pale lenticels. The skin is rather tough, but prone to cracking at maturity.
characteristics: The cream-coloured flesh is soft. Juicy, sweet, savoury.
uses: dessert
origins: Developed by Friar Ailred McPike, a monk at Mount Saint Bernard Abbey in Leicestershire (U.K.) in 1942 by crossing James Grieve with pollen from Ellison's Orange. The monk named it for his patron saint.
cultivation: Moderately vigorous, spreading tree. Bears fruit on spurs.
cold storage: Keeps to one month but quality deteriorates quickly.
harvest: In the first half of the fourth period.
pollination group: D
pollination peak: 12
ploidism: Diploid. Self sterile.
cold storage weeks: 4
harvest period: 4
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