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Sturmer Pippin
type: Culinary, Cider, Dessert
synonyms: Apple Royal, Creech Pearmain, Moxhay, Sturmer, Sturmer's Pippin
summary: An outstanding late season dessert and cooking apple and the acidity and aroma make it a good apple for cider. Also wonderful eaten fresh with cheeses.
identification: Medium size, round and flattened, sometimes tending to conic. Base colour of the skin is green with a dull copper blush on the sun-exposed face. Some russetting, occasionally the apple is completely covered in russet. The stem is medium long, slender and straight; set in a deep, open and russetted cavity. The calyx is small to medium size, slightly open and set in a shallow cavity which is slightly ribbed.
characteristics: The flesh is yellowish, fine-grained, crisp and firm. Juicy, somewhat tart and highly aromatic with a rich, sugary flavour and hints of gooseberry.
origins: Grown from seed by nursery keeper Ezekiel Dillistone at Rectory House in Sturmer, Suffolk, U.K. in the early 1800s. Created by pollinating Ribston Pippin with Nonpareil . The apple was released in 1831. There are some stories that the apple actually originated in Australia, but its production dates back to some cuttings taken there by Thomas Dillistone who was Ezekiel Dillistone's grandson.
cultivation: Moderately vigorous, upright spreading spur bearer. Bears annually. Neeeds fairly warm, but not hot climate.
cold storage: Keeps up to six months. Needs a month or two in storage to develop to its fine texture and aroma and lose some of its sharpness.
vulnerabilities: Develops canker in cool, damp climates. Also prone to scab.
harvest: In the last half of the second period, 180 days from petal fall. Fruit will hang on the tree long after maturity and can be left there if the weather is cool.
notes: Very high in Vitamin C 29 mg/100 grams.
pollination group: C
pollination peak: 10
ploidism: Partially self fertile but produces the best crops when planted in proximity to a source of viable pollen.
cold storage weeks: 24
harvest period: 2
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