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Saint Everard
type: Dessert
synonyms: St. Everard
identification: Medium to small, round to round conic. The base colour is greenish yellow which is washed dark red and marked with light coloured lenties. The eye is large and open with long, pointed petals, set in a very shallow basin. The stem is long, moderately slender and set in a medium deep and narrow cavity. Tough skin.
characteristics: The flesh is yellowish, crisp. Juicy and sweet with a touch of tartness. Rich and aromatic.
uses: dessert
origins: A cross of Cox's Orange Pippin and Margil, developed in the late 1800s and raised by C. Terry, head gardener, Papworth, Everard, near Cambridge, England (U.K.). First recorded in 1900. Received Award of Merit in 1900 and a First Class Certificate in 1909 from the Royal Horticultural Society.
cultivation: Moderately vigorous, spreading tree. Bears fruit on spurs. Likes chalky soils.
cold storage: Keeps for one month.
harvest: During the first half of the fifth period.
pollination group: C
pollination peak: 9
ploidism: Diploid. Self fertile.
cold storage weeks: 4
harvest period: 5
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