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Tydeman’s Early Worcester
type: Eating, Pie
synonyms: Early Worcester, Tydeman's Red, Tydeman Early, Tydeman s Early, Tydeman's Michaelmass Red, Michaelmass Red
identification: Medium to large, round andto round conic, often lopsided and ribbed at the crown. The skin base colour is light green to yellow over which is a crimson blush covering most or all of the apple. Darker, wide broken stripes. Light coloured lenticels are abundant in the blushed areas. The crown is often ribbed. The eye is medium size and closed, set in a shallow and moderately wide basin. The stem is long and stout and sits in a moderately deep and wide, russeted cavity.
characteristics: White flesh. Fine?grained, crisp, juicy sweet with slight acidity. The skin tends to be somewhat jewy. The aroma is reminiscent of sweet apple cider and strawberry. Hi of cinnamon in the skin. However, it tends to lose aroma and crispness quickly after being picked and their freshness is prolonged only marginally by refrigeration.
uses: Fresh eating and pies.
origins: Developed in 1929 by H.M. Tydeman at the East Malling Research Station in Maidstone, Kent (UK) by crossing McIntosh with Worcester Pearmain pollen. Introduced in 1945 and officially named in 1963.
cultivation: Moderately vigorous, spreading, partial tip bearer with a tendancy to be somewhat weak?branched and droopy. The tree requires a lot of room. Scab and mildew resistant b susceptibe to blight.. Crops well annually.
cold storage: Up to two months
harvest: Ripens late in the second period (90 to 120 days after petal fall) and ripens progressively, requiring m
cold storage weeks: 8
harvest period: 2
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