Gravenstein Apple
Gravenstein apple is a very popular heirloom variety. It is a perfect choice for the home orchard. This originated before the 1800s either in Denmark or northern Germany. The trees are readily available.
There are different strains of Gravenstein apple trees available. The taste of the fruit doesn’t vary much between them. However, the appearance of the apples can differ somewhat. Often, the apple is initially yellow-green and later changes to bright yellow with marbling and dashes of orange or red.
For example, the skin color can range from a solid red or red striped, while others might be mostly green possibly with yellow and red stripes. Red Gravenstein fruits are more red. In other strains, the color can also have some orange, red or yellow stripes or streaks.
The origins of this variety aren’t clear. But, there is reason to believe it could have originated in the 17th century in East Germany or Italy. Some sources say it originated in Italy in the 16th century. It has been grown in America since the early 19th century.
A.J. Downing, author of “Fruits and Fruit Trees of America,” published by John Wiley in 1849, said that this was a lovely German variety that originated in Gravenstein in Holstein, and was thought to be one of the finest apples of Northern Europe. Ir is a premium quality apple.
It was introduced to California around 1820. By 1882, it was the most popular summer apple in Maine.
The classic book, “Apples in New York” described it as the very best apple. This variety is also popular in Washington, Oregon, California, and Nova Scotia.
The hardy tree bears heavily and regularly. The very strong tree bears at a young age. This is a large, vigorous tree.
Gravenstein apple can’t be used to pollinate other apples. Prone to mildew in some areas, this tree is suitable for warm areas of New England.
The tree is well suited to zones four through seven. It does well in the California North Coast apple district.
This triploid has near perfect branching so that it needs very little training. The tree is resistant to canker and scab.
Gravenstein apple is a very popular cooking apple, but it is also great for eating fresh.
The large to medium sized apple is somewhat round to lop sided to oblate. It can also be asymmetrical with ribs or almost round.
This apple ripens in early September over a period of several weeks. These tend to ripen unevenly. It is a high quality dessert apple and just perfect for eating fresh. In addition, it is an excellent, all purpose apple.
As a cooking apple, this is the best of all the apples for pies and applesauce.
Gravenstein apple has a wonderful rich, sub-acid flavor. The yellowish fine textured flesh is aromatic and juicy, fairly tender and crisp.
This apple can be stored for about a month.
There are different strains of Gravenstein apple trees available. The taste of the fruit doesn’t vary much between them. However, the appearance of the apples can differ somewhat. Often, the apple is initially yellow-green and later changes to bright yellow with marbling and dashes of orange or red.
For example, the skin color can range from a solid red or red striped, while others might be mostly green possibly with yellow and red stripes. Red Gravenstein fruits are more red. In other strains, the color can also have some orange, red or yellow stripes or streaks.
The origins of this variety aren’t clear. But, there is reason to believe it could have originated in the 17th century in East Germany or Italy. Some sources say it originated in Italy in the 16th century. It has been grown in America since the early 19th century.
A.J. Downing, author of “Fruits and Fruit Trees of America,” published by John Wiley in 1849, said that this was a lovely German variety that originated in Gravenstein in Holstein, and was thought to be one of the finest apples of Northern Europe. Ir is a premium quality apple.
It was introduced to California around 1820. By 1882, it was the most popular summer apple in Maine.
The classic book, “Apples in New York” described it as the very best apple. This variety is also popular in Washington, Oregon, California, and Nova Scotia.
The hardy tree bears heavily and regularly. The very strong tree bears at a young age. This is a large, vigorous tree.
Gravenstein apple can’t be used to pollinate other apples. Prone to mildew in some areas, this tree is suitable for warm areas of New England.
The tree is well suited to zones four through seven. It does well in the California North Coast apple district.
This triploid has near perfect branching so that it needs very little training. The tree is resistant to canker and scab.
Gravenstein apple is a very popular cooking apple, but it is also great for eating fresh.
The large to medium sized apple is somewhat round to lop sided to oblate. It can also be asymmetrical with ribs or almost round.
This apple ripens in early September over a period of several weeks. These tend to ripen unevenly. It is a high quality dessert apple and just perfect for eating fresh. In addition, it is an excellent, all purpose apple.
As a cooking apple, this is the best of all the apples for pies and applesauce.
Gravenstein apple has a wonderful rich, sub-acid flavor. The yellowish fine textured flesh is aromatic and juicy, fairly tender and crisp.
This apple can be stored for about a month.
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