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Tydeman's Michaelmas Red
type: Dessert
synonyms: Michaelmas Red, Tydeman's Red, Tydeman's Michaelmas Red
summary: Refreshing fresh-eating apple.
identification: Medium size, round conic. The skin is tough. Base colour is greenish yellow maturing to yellow, washed dark red and streaked over most of the surface. Marked with profuse, light-coloured dots and lightly striped. . The calyx is small, closed and set in a shallow and somewhat narrow, ribbed basin. The stem is short to medium length, moderately stout and sent in a narrow, moderately deep cavity.
characteristics: The flesh is greenish white. Tender, juicy and sweet, raspberry flavour. Develops a bloom as it ripens.
origins: Developed by H.M. Tydeman at the East Malling Research Station in Kent (U.K.) by crossing McIntosh with Worcester Pearmain. Released in 1929.
cultivation: Weakly vigorous with a tendency to grow bushy. Reaches full height at about six metres. Does best in sheltered locations. Produces heavy crops. Cold hardy.
cold storage: Does not keep well since the flavours tend to deteriorate quickly in storage even if the apple retains its shape and texture.
vulnerabilities: Somewhat resistant to cancer and scab.
harvest: In the fourth period.
pollination group: D
pollination peak: 15
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 4
flowers: White
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