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Stark
type: Cooking, Cider, Dessert, Pie, Sauce
synonyms: Starke, Robinson, Winter King, Yeats
identification: Medium to large, oblong tending to conic, ocassionally ribbed. The skin base colour is greenish-yellow washed with a dull red. Look for blushes and stripes of orange. Small light coloured lenticels. Tough skinned and tends to develop a waxy finish at maturity.
characteristics: The flesh is yellowish, coarse-grained, firm and crisp. Juicy and mildly sweet-tart.
uses: Fresh eating, cooking and cider.
origins: First noted by Dr. John Warder in "American Pomology" published in 1867, described by Charles Downing in his 1869 update of A.J. Downing's "The Fruits and Fruit Trees of America" with the comment "Origin unknown, grown in some parts of Ohio and valued a a long keeper and profitable market fruit." According to Tom Burford in "Apples of North America" (published 2013) the Stark "likely originated around 1867 on the farm of John Main in Delaware County, Ohio." He added that the apple has no relationship to the Stark Brothers Nursery.
cultivation: Vigorous, large tree. Bears good crops annually. Favours rich soil.
mutations: Miami
cold storage: Keeps up to five months.
vulnerabilities: Prone to fire blight, susceptible to apple rust.
harvest: Late in the fourth period.
pollination group: D
pollination peak: 14
ploidism: Triploid with no viable pollen for itself or other trees.
cold storage weeks: 20
harvest period: 4
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