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White Melrose
type: Cooking, Eating
synonyms: Melrose, however this name is also used for the American apple Melrose .
identification: Medium size, round conic, heavily ribbed and a irregular crown. The sides are sometimes flattened and even indented as if it had been hit. The skin is glossy, greenish yellow on the shaded face, flushed orange with red lenticels on the sun exposed face. irregular and ribbed. Greenish yellow with dull red blush on the sun exposed face. Sometimes russetted. The calix is medium size and closed, set in a deep, narrow, puckered basin. The stem is very short and set in a deep, unevenly shaped cavity which sometimes has russet radiating out of it.
characteristics: The flesh is green, creamy, firm, crisp and juicy. Sweet and flavourful with some sprightliness.
uses: Fresh eating and cooking, keeps its shape.
origins: First documented in "A Catalogue of the Fruits cultivated in the garden of the Horticultural Society of London" in 1826 but likely grown for some time before that in the border counties of Scotland. In his 1851 edition of "British Pomology" Robert Hogg describes it as "This is an old Scotch apple, the cultivation of which is confined exclusively to the Border counties, where it was probably first introduced by the monks of Melrose Abbey. Though it is one of the most popular apples of the Tweedside orchards, it does not seem to have been ever known beyond its own district. It is without doubt the largest, and one of the most useful apples of which Scotland can boast, and requires only to be more generally known, to be cultivated throughout the length and breadth of that country."
cultivation: Moderately vigorous, upright spreading tree. Bears fruit on spurs. Provides heavy harvests.
cold storage: Up to two months. Skin develops greasiness in storage.
harvest: In the middle of the fourth period.
pollination group: C
pollination peak: 10
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 4
flowers: White
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