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Salome
type: Culinary, Pie, Sauce
identification: Small to medium, round tending to conic and slightly ribbed.The skin is smooth and tough, greenish yellow with blushes of pink and red stripes. Abundantly marked with pale yellow lenticels. Usually covered with a pale bloom.The eye is small, partly open, set in a shallow basin and often surrounded by an irregularly knobbed crown. The stem is long and slender, often red, set in a deep and wide, lightly russeted cavity.
characteristics: The yellowish flesh is firm, fine?grained, crisp and tender. Juicy, sweet, sprightly and fruity.
uses: Mostly used for pies and sauce.
origins: Found in 1853 by Elias Hatheway as a seedling in an abandoned nursery in Ottawa, Illinois (U.S.A.). He nurtured t young tree and, once it bore fruit, decided to propagate it. 1872, he presented it at the Ottawa Horticultural Society sh and again in1878 before the Illinois State Horticultural Society. A few years later, he sold all rights to the tree to nurseryman Arthur Bryant of Princeton, Illinois who marketed the cultivar. It was named Salome after Elias Hathaway's mother.
cultivation: Vigorous, upright spreading tree. Starts to bear fruit quite young but has a tendency to produce best every other year.
cold storage: Keeps up to four months.
harvest: In the middle of the fourth period. The fruit hangs tenaciously even beyond maturity.
pollination peak: 1
harvest period: 4
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