Loriendale Orchard - Mid/Late Season Apples

Mid/Late Season Apples

Mid / Late Season Apples

The later maturing varieties will keep longer after picking and they have distinctive flavours.

Early April

	Auvil Early Fuji Medium sized early sport of the Fuji apple with distinctive mauve/red skin colour. It is a very sweet, crisp and juicy apple. Excellent for fresh eating and stores well.
	Baldwin A medium sized apple with a deep maroon colour. The flesh is sweet, crisp and fruity, juicy, rich in sugars, sprightly aromatic. It is a good keeper. Originating about 1740 on a farm near Wilmington, Massachusetts, it was first known as the `Woodpecker` apple because the tree was frequented by that bird. Highly esteemed in North America after being propagated by Col. Baldwin. Good for eating, drying, and pie making.
	Cleopatra (Ortley) This dual purpose apple is medium to large in size, with a natural wax in the ripe apple skin. Extremely crunchy, with a creamy flesh that almost splits when bitten, but fresh and juicy. This apple arose in the orchard of Michael Ortley, New Jersey, USA and was originally called Ortley Pippin. By 1880 it was planted in all Australian southern states and also in New Zealand with the name Cleopatra. It became a favourite for pioneering families and was exported widely to Europe. Very good for fresh eating and using in cooking.
	Cornish Aromatic A medium sized apple with a yellow flush over red and some russet. It yields a crisp and aromatic fruit, quite squat in shape. Quite a lovely appearance. The flesh is yellow, firm in texture and with a wonderful aromatic flavour when ripened on the tree. A high quality eating apple.
	Cornish Gilliflower This variety is medium in size with a skin that is somewhat flushed brown-red. The knobbly five crown exterior conceals a yellow, perfumed flesh, richly aromatic and firm. A good keeper. Originally found in cottage garden near Truro, Cornwall, UK in 1800. A high quality apple for eating fresh.
	Edward VII This is a large fruit, flat-round, pale yellow, some flushed, firm, acid and a good keeper. This cross between Blenheim Orange and Golden Noble was recorded in 1902. It comes from Worcester, UK. Good for eating and in cooking, especially in puree.
	Firmgold A large, pale greenish-yellow member of the Golden Delicious family with a clean russet-free skin. It has an excellent crisp apple with strong flavour, intensely sweet and honeyed. This originated in the USA around 1977 and has been in Australia for 15 years. Excellent for fresh eating.
	Freyburg This apple is medium in size with yellow skin, often with slight russeting. It has an amazingly strongly scented flavour, being very sweet and honeyed. It is a cross between Golden Delicious and Cox’s Orange Pippin, originating in Greytown, New-Zealand in 1934. It was named after the military hero Lord Freyberg. Governor General of New-Zealand, 1946-1952. A high quality eating variety.
	Fuji This attractive medium sized apple has several sports, with varying shades of green and mauves. It is a very sweet, crisp and juicy apple. It was raised in 1939 by Mr Nutsi at the Morioka Horticultural Research Station, Japan. Its parentage is Ralls Janet crossed with the Red Delicious. It is an excellent eating quality and is good for apple juice.
	Goldrush
	Grand Duke Constantine
	Ida Red This medium to large sized apple has a bright red skin. It has white flesh which remains firm, crisp and with a high flavour. A cross between the Wagener and Jonathan apples, it was produced by the Idaho Agricultural Experimental Station in 1942. A good all purpose apple and excellent for apple sauce, apple pies and strudels.
	Jim Reilly A large, attractive apple with golden green skin. Flesh is crisp and flavoursome, reflecting the contribution of one of the parents, the Golden Delicious. An excellent apple for eating when ripe.
	King Cole This dual purpose apple is medium-size and with a bright red flush. It is firm, juicy, subacid and a fair keeper. It was raised in Lang Lang Victoria by R.G. Cole and is a cross between the Jonathan and Dutch Mignonne apples. In earlier times, this apple was extensively exported. It is good to eat and very good cooking apple.
	King David This is a medium size variety with bright red skin. It is firm and with good flavour. Discovered in 1893 in a hedgerow in Washington County, Arkansas, USA. It is believed to be a cross between the Jonathan and Arkansas Black. Good to eat when well ripened on the tree.
	Laxtons Superb Medium fruit, it is dull flushed, crisp and sweet. This apple was raised in 1897 by Laxton Bros at Bedford, UK. Laxtons Superb is Wyken Pippin and Cox’s Orange Pippin cross. Good to eat.
	Lemon Pippin This apple is has a lemon yellow coloured skin and with a long elongated shape. The flesh is briskly sweet , with some lemon acidity, rather dry and firm. Believed to have originated in Normandy and first mentioned in 1744. Good for eating, for drying and excellent for tarts. A good keeper.
	London Pippin This medium size apple is prominently ribbed and crowned. It has a green skin which develops some yellow flush when ripe. It is a crisp and sweet apple, with some brisk acidity. The London Pippin is an old apple dating back to 1580 in Essex, England. It was grown commercially in Kent and Normandy in C18 and C19. A good keeper and an excellent cooking apple for apple tarts or baked. When cooked, it keeps its shape and the flesh is bright lemon colour. Yields a rich sweet taste and also dries well.
	Mutzu One of our favourites, when fully mature in early April. A large exhibition apple with a green/yellow skin. It is sweet tasting, honeyed and quite scented, crisp and juicy. This variety is a cross between the Golden Delicious and the Indo, originating in Japan. It was first raised in 1930 at the Aomori Apple Station. In Japan, families tend to share one at mealtimes. Excellent for fresh eating, for use in salads and in apple pies. When cooked, it tends to keep its shape, remains sweet and has a light flavour.
	Opalescent A very striking looking, large apple, ripening to a brilliant crimson/red on the tree. The flesh is rich and juicy. Originated in Xenia, Ohio in 1899. Some reports are that it is a sport of the Twenty Ounce. It cooks superbly. Hangs well on the tree.
	Orleans Reinette This is a medium sized apple with orange red blush and some russet on its rough skin. The flesh is crisp, nutty, sweet, perfumed and aromatic, akin to the Blenheim Orange. Referenced back in 1770 of French origins. A good all purpose apple. When cooked, the slices kept their shape. Makes a sweet, baked apple.
	Reinette du Canada This dual purpose apple is medium large in size. The skin is green with a dull flush and some variable russet. It is very firm and a very good keeper. Originating in Normandy, France before 1770. It is a variety that is widely grown in Europe. Best used early for cooking, when its acidity is high. When cooked it keeps its shape. A favourite in France for making tarts. It does also produce a sweet, quite rich puree.
	Reinette d’Angleterre
	Stark Blushing Gold The skin of the apple is yellow with a slight pink blush. The apple is sweet, juicy and slightly honeyed. The flesh is firm and yellow. This apple was discovered at Codben, Illinois and introduced commercially in 1968 by the famous Stark Bros., Missouri. It is believed to be a cross between the Jonathan and Golden Delicious. It was imported into Australia under the Fruit Improvement Scheme in early 1990s. Good for fresh eating and cooking.
	Stewarts Seedling This dual purpose apple is medium size with yellow/green skin. It is quite hard, subacid and good keeper. Originating in Ballarat, Victoria in the 1870s. Rated by some as superior to Granny Smith apples, when cooked with the pieces becoming translucent and remaining whole. Also very good when eaten fresh and can make quality apple jelly.
	Tasman`s Pride The fruit is shiny red, very sweet. honeyed, firm, crisp and has a deep cream flesh. This apple arose in the late 1800s on the farm of Thomas young, Margate, Tasmania, Australia. Good to eat.
	Tropical Beauty This is a medium fruit, flushed and streaked bright orange-red. It is firm and sweet to taste. This apple was raised in South Africa in 1930 and introduced in Australia in 1958.

Late April/May

	Adam’s Pearmain Adam’s Pearmain is a handsome apple, rich, aromatic with a nutty flavour and firmly textured. It was first raised by Mr Robert Adams in 1826, in Hertfordshire. Good for fresh eating and is described as: `one of the best late dessert varieties`. It’s a long keeper.
	Baumann’s Reinette This apple is remarkable for its brilliant crimson colour. The fruit is medium in size, crisp and aromatic, with a hint of strawberry. It is a good keeper and is used in cooking. First recorded in 1811, in Belgium.
	Berner Rosen (Rose de Berne) The fruit is medium to large in size, fully red. The flesh is juicy, sweet, pale yellow in colour and slightly aromatic. This apple originated in Berne, Switzerland in 1888 and is Switzerland’s national apple. It is prized for its keeping qualities.
	Calville Blanc d`Hiver (Blanche de Zurich) This dual purpose apple is medium in size, with a greenish yellow skin. Its cream coloured flesh has a mellow yet intense rich flavour (sweet-sharp). It was possibly named after the commune of Calleville in Normandy, France, in 1598. Victorian era head gardeners would grow this tree against walls or in pots under glass for French chefs, who held it in very high regard. It is good for both fresh eating and for cooking where the pretty yellow slices keep their shape and retain a strong flavour. This apple has splendid cooking qualities as a pale creamy puree. It is rated by many as the best baking apple and is ideal when making `Tarte aux Pommes`.
	Court Pendu Plat The fruit is small in size, flushed, russeted but with a special vermillion flush. The flesh is crisp, rich, fruity and perfumed. It mellows to a sweet and fully flavoured apple after being stored for a time. It is a good keeper. Late flowering (thus avoiding frosts) earned it the title of ‘Wise Apple’. Some reports have it going back to Roman times but it was certainly grown in Normandy abbeys in C15.
	Democrat This apple is dark red flushed, medium in size. Flesh is firm and crunchy, sweet, juicy and crisp. A late season dual purpose Tasmanian apple of repute and exported to Europe until the 1980s. It was found in 1900 near the orchard of J.D.Duffy at Glenusk, near Hobart. When left to fully ripen, it becomes an excellent eating apple. Good for both fresh eating and cooking. Excellent long keeping qualities.
	Dumelows Seedling The fruit is medium-large, yellow, flushed, juicy, brisk, aromatic, good keeper. This apple was raised in the late 1700s by Richard Dummeller in Leics, UK. It is a good, dry apple and cooks up well to produce a sharp, strongly flavoured pale cream puree. Splendid when baked, becoming smooth and juicy.
	Grimes Golden This is a medium to large apple, roundish to slightly oblong with a yellow to golden green skin with flecks of russet. It is a very early and historic American apple, found in West Virginia in 1832 on the farm of Thomas Grime. It has a complex flavour: sweet, honeyed, crisp and juicy. It was used to establish the early fruit industry in the southern and west coast regions of America in C19. Considered as the parent of the Golden Delicious. It is a good keeper.
	Granny Smith Granny Smith is medium to large in size. The bright green of the unripe apple turns to a golden green/yellow when fully ripe. It is crisp and flavoursome when ripe. This is Australia’s “most famous apple” discovered by a neighbour after Mrs Anne Smith of Ryde, Sydney (in 1868) had tipped out some French Crab apples she had brought back from Sydney town alongside the creek at the back of her block. One seedling tree began to grow and produce this excellent apple. Very good for cooking, eating and baking.
	Lady Williams This large apple is bright red flushed, crisp, subacid. It matures later than any other apple, in June/early July. It arose first in 1935 on the Bononia Farm, Paynedale, Donnybrook, Western Australia, owned by A. R. Williams. It’s a cross between Granny Smith and an unknown red variety, possibly Jonathan. It does need a long warm to hot season to mature properly. Good, long-keeping qualities.
	Murray Gem The fruit is medium size, red in colour and is a good keeper. This apple comes from South Australia and was discovered in the late 1940s. After a lengthy storage, it eats well.
	Pink Lady A modern handsome looking fruit with pinky/ light red blush when mature. Medium to large in size. It originated in Western Australia a product of the Western Australian Apple Breeding Program 1979, by J. L. Cripps., pink-scarlet in colour. The flesh is pale yellow, crisp, juicy and somewhat sharp in taste – an apple of distinction. It is a cross between the Golden Delicious and the very late season Lady William. Considered a good apple to store for long periods. Good to eat and in salads.
	Rhode Island Greening This is a green apple with find grained flesh, sweet, plenty of briskness and flavour. It is one of the few antique varieties grown commercially today. It is said that the first seedling was found in 1700 outside a tavern at Green`s End Newport, Rhode Island, USA. Good for fresh eating, baking and to use in apple pies and apple sauce.
	Reinette Doree (Golden Reinette) Fruit is large, yellow with a rich red flush. and somewhat russetted. Has a dense aromatic flesh crisp to crumbling of a deep cream colour. When used in cooking it keeps its shape or forms a stiff puree. This is a famous apple from Europe, dating back to the 1600s. It is a fine fruit of the class of the Blenheim Orange. Good for making apple charlotte.
	Rokewood The fruit is medium size, red in colour. The apple has a briskness about it. The apple originated in Victoria, in the mid 1800s. It is a good keeper and excellent for apple pies.
	Rome Beauty The Rome Beauty is a uniformly shaped apple, medium in size, famed for its colour which turns solid red on the sun side of the apple. Sports can be striped red/green. Arose as a shoot from a seedling on the farm of Joel Gillett, in Rome township, Ohio in 1816. Commercialised in 1848 and introduced to Europe and Australia in the early 1900s. A very good late season eating apple with a somewhat mild flavour. This apple is highly regarded for baking and for the flavour of its juice. It stores well.
	Rosy Glow The fruit is medium in size, round-oblong. The skin is deep pink to reddish-pink over a pale yellow ground color. The flesh is creamy-white, juicy and firm; it has a good, sprightly flavour. The Rosy Glow sport of the Pink Lady comes from South Australia.
	Scarlet Nonpariel A very late harvest dessert apple. Fruit is medium in size, red and russeted in colour. The flesh is sweet-sharp and firm. It arose in Esher, Surrey in 1773. Descried as an excellent dessert (fresh eating) apple.
	Splendour This apple is medium large in size with a bright pinkish red skin. It is crisp, rich and sweet to taste, somewhat honeyed. Discovered originally in a garden at Napier, New Zealand by Charles Roberts in 1948. Excellent for fresh eating.
	Stayman’s Winesap A late season dessert apple. Fruit is medium in size, The skin is greenish yellow with a red flush and striped. Originally prized as an apple which would store through the winter. Raised in 1866 by Dr Stayman in Kansas, it was first promoted in 1895 and has been grown mostly in milder southern climates of the Northern Hemisphere, including Washington State and Virginia; also widely planted in Turkey, Italy and France. The flesh is pale yellow in colour, juicy and aromatic. Good for fresh eating and it is a good keeper.
	Sturmer Pippin An extremely late maturing apple and a great all rounder. This apple has a strong sharp taste but is also sweet, crisp and juicy. Not so attractive to look at with its brown flush over yellow russeted skin. However, its qualities became sought after in C19 in England, after it was propagated in Suffolk in 1800. The flesh is sweet and juicy but needs plenty of autumn sunshine to build up sugar levels and flavour. Good for eating, used in cooking and for making juice.
	Sundowner Medium sized fruit, red in colour. The flesh is white, crisp, juicy and sweet. It originated in WA in 1973 as part of the breeding program of Dr Cripps. A cross between the Golden Delicious and Lady William. It is a very good keeper with a long shelf life. Good for eating and in salads.
	Winter Banana The fruit is medium to large, with pale yellow skin with some contrasting pinkish-red flush. The flesh is crisp and tender, aromatic. Originated in 1876 in Cass County, Indiana. In a good season, the flesh is scented and juicy. Wonderful for eating fresh and good for juicing.