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Stadler Hagapfel
type: Dessert
synonyms: Often confused with the Wehntaler Hagapfel which originated in the same area.
identification: Medium size, round. The skin is shiny and smooth, developing a pronounced greasy feel in storage. Yellow base colour over which are red flushes. The stem is long and slender, set in a moderately deep, funnel-shaped cavity and sometimes faintly russetted and surrounded by a distinct crown. The calyx is closed with elongated, narrow blades, set in a shallow basin.
characteristics: The flesh is greenish, fine-grained, firm. Very juicy with a sweet-tart, refreshing flavour.
origins: Discussed by Swiss pomologist Theodor Zschokke in 1925 as having been grown in the area of Zurich (Stadel, Windlach & Steinmaur) in Switzerland for two centuries or more.
Likely originated in the area of Wehntal, Kanton Zurich (Switzerland), first described in 1775
cultivation: Grows vigorously when young, developing a dense, dome-shaped crown, but becomes less vigorous as it matures. Produces annual harvests, with a tendency to produces the heaviest crops every other year.
cold storage: Keeps up to five months, but needs about two months in storage to fully develop.
vulnerabilities: Prone to canker when grown in damp areas.
harvest: Ready for harvest starting late in the fifth period.
notes: Flowers somewhat early.
ploidism: Diploid. Self sterile.
cold storage weeks: 20
harvest period: 5
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