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Saint Cecilia
type: Cider, Dessert, Eating, Pie, Sauce
synonyms: St. Cecilia
identification: Medium size, round ranging from flattened to somewhat conic. Greenish yellow, washed dark red on the sun exposed face, fading to pale stripes on the shaded face. The calyx is large and partly open with long, pointed petals, set in a shallow and narrow basin. The stem is short and moderately slender, set in a deep and narrow, russeted cavity. Tough skinned.
characteristics: The flesh is white with greenish tinges, crisp. Juicy, sweet and aromatic.
uses: Good eaten straight from the tree, also great for pies, crisps and apple sauces, used in ciders.
origins: An open pollinated seedling of Cox’s Orange Pippin, raised by John Basham & Sons of Bassaleg in Monmouthshire, Wales (U.K.) around 1900. Introduced in 1918 when it received an Award of Merit in 1918 Royal Horticultural Society. A year later it was also awarded First Class Certificate from that organization.
cultivation: Vigorous, upright spreading tree. Bears fruit on spurs. Produces heavy crops. Tolerates Hardiness Zones 5 to 9.
cold storage: Up to four months
vulnerabilities: Susceptible to scab, highly prone to mildew and blight. Very sensitive to sulfur.
harvest: In the early part of the fourth period.
pollination group: B
pollination peak: 7
ploidism: Diploid. Self sterile.
cold storage weeks: 16
harvest period: 4
hardiness: 5
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