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Saint Lawrence
type: Dessert, Eating, Jelly, Pie
synonyms: St. Lawrence, Corse's St-Lawrence, Montreal, Winter St. Lawrence, Saint-Laurent, York, Lancaster
identification: Medium tending to large, round flattened to round conic and often higher on one side than the other. The skin is pale yellow washed with bright red over which are pronounced darker stripes that extend into the shaded faces. The calyx is medium size and closed, set in a medium deep and somewhat narrow basin. Short and slender stem, set in a deep and open cavity which is usually russetted. A light-coloured bloom develops when ready for harvest.
characteristics: The flesh is white with red stains. Fine-grained, tender and crisp. Juicy, sweet and sprightly.
uses: A good fresh-eating apple, but was also used extensively for apple pies, apple crumble and apple jelly.
origins: An open pollinated seedling of Fameuse that was raised in the Montreal, Quebec (Canada) area. Widely grown in the region by 1835.
cultivation: Moderately vigorous, upright spreading tree. Bears the most abundant crops every other year.
cold storage: Up to three months
vulnerabilities: Highly susceptible to fire blight and prone to scab.
harvest: Ready for harvest by the middle of the fourth period.
pollination group: D
pollination peak: 13
ploidism: Diploid. Self sterile.
cold storage weeks: 12
harvest period: 4
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