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S.T. Wright
type: Cooking, Culinary, Sauce
identification: Large, round to round conic, sometimes angular. The base colour is greenish-yellow washed red on the sun-exposed face and marked with a dense pattern of fine red striping that partially extends onto the shaded face. Develops a blue bloom at maturity. The calyx is small and closed, set in a shallow and somewhat narrow basin. The stem is short and slender, set in a deep and funnel shaped cavity, which has a fine russet that can extend over the shoulders.
characteristics: The flesh is cream-coloured, fine grained, firm. Acidic.
uses: Cooking. Good for making a sweet and yellowish apple sauce.
origins: S. T. Wright — A cross of Peasgood Nonsuch and Bismarck, raised by J. Allgrove, manager of Veitch Nurseries, Langley, Berkshirehire, England. First recorded in 1913 when it received the Award Merit from the Royal Horticultural Society.
cultivation: Moderately vigorous.
harvest: In the middle of the third period.
pollination group: D
pollination peak: 12
harvest period: 3
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