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Scotch Dumpling
type: Cooking, Sauce
identification: Large, round to round conic. The skin is smooth and green, blushed pale orange with vague darker stripes on the sun exposed face. The eye is small and closed, set in a shallow and narrow, ribbed basin. The stem is very short and slender, set in a shallow and narrow cavity, often with a fleshy swelling to one side. The cavity is lightly russeted.
characteristics: The flesh is creamy white, fine?grained. acid
uses: Cooking. Makes a tart apple sauce.
origins: Scotland pre 1949
cultivation: Moderately vigorous, upright spreading tree. Bears fruit on spurs. Ready for harvest prior to the start of the period.
cold storage: Keeps up to three months.
harvest: Late in the second period.
pollination group: B
pollination peak: 5
ploidism: Self sterile. Group B. Day 5.
cold storage weeks: 12
harvest period: 2
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