I have an apple which I got from Botner as Calville Rouge, which it obviously is not. I almost chopped it down last year since they are not that exciting in taste but the tree is incredibly reliable and productive and it makes a nice sauce so I may keep it. It is ripening now. Here are some pictures.
From pictures it looks a lot like Lodi but it should have ripened earlier for that. The apple is mainly sour, not very sweet, and it browns extremely quickly after cutting. It makes a creamy sauce and seems to at the least be related to Lodi / Yellow Transparent. It sets like crazy and has been extremely reliable and productive. Its not a tip setter as YT is purported to be.
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It’s not Lodi. The stems on Lodi are unusually short, fat, and nubby.
Wish I could help. I have no idea.
My only thought was the Perrine sport of Yellow Trans, but I don’t think it’s that either.
Scott,
Take a look at Yellow Newtown Pippin and see if you think that’s a possibility. That slight russeting around the top is unique and should help with identification.
The apple looks very much like Antonovka. It usually ripens in September, but I would not be surprised if it will ripen earlier in warmer climate. Sour, cooking and reliable also fits. There are several types of antonovka plus the seedlings will come close to the mother tree. Antonovka apples have characteristic russeting on the top. Here is the link to the pictures Antonovka
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Clark, it does look something like Newtown but its two months earlier.
Matt, do you recall if Lodi browns quickly when cut? This apple is very unusual in how quickly it browns, in five minutes it will be applesauce colored. Even if its not Lodi it will give an idea of how related it is as that is a very uncommon characteristic.
Antmary it does look like Antonovka… that apple is also used as a rootstock so maybe that was the cause of the mixup - a graft failed and the grafter didn’t notice it. Do you know if it is quick to brown?
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Yes it browns quickly. I think it might be a seedling of Antonovka which is supposed to be a rootstock. The seedling might ripen slightly earlier than Antonovka.
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Yes, Lodi does brown very quickly-- as you are eating it. But Lodi season is over.
The stem of Lodi is thick and nubby and easy to snap off. An image of Lodi from the internet (I do not own this photo):
I dunno. Maybe your apple is related to Lodi.
‘Early Harvest’’, perhaps?
I had a tree of it years ago… didn’t care for it…no longer here, though I think it just had a catastrophic graft union failure.
It actually does look like Antonovka very much, browning fits as well. Another test to prove it is Antonovka is smell. The smell single of Antonovka apple that was laying on the counter for couple days is very strong.
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Galinas is that the smell of apple or an undesirable smell?
It is smell of apple, very pleasant and strong. In my opinion Antonovka one of the most fragrant apples. This fragrance - this is what I miss so much in American apples, even in ones I pick myself in orchards.
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It does sound like Early Harvest but its running almost a month later based on the descriptions - EH is more in the Lodi and Yellow Transparent period. Also I found a picture of an EH cut into slices with no browning. I don’t think I could cut and pick up the camera fast enough to do that with my apple.
I have a couple I will leave inside to see if they start exuding fragrance.
Could it be “Early Gold?”
I found these at Pryor’s Orchard of Thurmont today.
Matt, while its ripening in the right window that apple is called sweet in the few listings I could find and thats the opposite of my guy - all tart and little sweet.
