GRANIWINKLE A lovely little American apple, which takes its name from the farmer who first cultivated it. First described by William Coxe in America in 1817, it was in England by 1831 when it was included in ‘A Guide To The Orchard and Fruit Garden’ by Lindley and later described also by Scott in 1872. It seems to have been lost in England since then, but we have brought it back from America, since it is such a valuable triple purpose apple, equally acclaimed for eating, cooking and cider. The small to medium sized apples are ripe in September, and have a smooth skin as if wax polished. They are crunchy rather than crisp and soon soften in October but are very rich, sweet and juicy if eaten soon after picking. Pollination Group 3
 
 
 
 
 

 

 

GRANNY SHAN A large, distinctive looking cooking apple, full flavoured and keeping its shape when cooked lightly, but breaking down to a purée if cooked longer. The apple was brought to us by Shannon Carr of Litchfield House, Newbury, Berkshire. The old tree, probably more than a century old, is hollow and was filled with concrete some time ago, for stability (not recommended), and having been well pruned it is now bearing strongly. Mr and Mrs Carr’s house was built in 1893, possibly on an existing orchard, with other old trees in the area. The name of this apple is now lost, so we have adopted the name given by Shannon Carr’s (Granny Shan) daughter, Jane. Ripe at the end of September and storing for several weeks. Attractive pink blossom. * Pollination Group 5

 

 

GRAVENSTEIN An old dual-purpose apple whose origins are obscure. Hogg relates that it came from the garden of the Duke of Augustenberg in Schleswig-Holstein: others suggest that it was from the South Tyrol. It became popular all over Germany and Northern Europe in the eighteenth century, and Lindley states that it was first exhibited in England in 1819. By 1820 it had reached California, probably taken by Russian settlers. Quite large fruit, flushed orange and red, and slightly irregular in shape. The flesh is initially firm and juicy, with a very rich flavour. It is also excellent for cooking. The trees are vigorous with good crops; they have attractive blossom with large white flowers. Ready in late September, it will store until November. Early flowering and part tip bearing. T.

Pollination Group 1

 

 

 

 

 

GREASY JACK An old apple in the garden of Ann Pantin of Great Haseley, Oxfordshire, introduced to us by Mary Walters of Oxford. Like many apples that keep well, it has a greasy skin. The name was passed on to her by a local inhabitant of the village. Smooth, green skin, becoming more yellow, and with a shiny surface. The flesh is crisp and sharp. The fruit is very well suited for cooking, even though modestly sized, but can be eaten raw if stored and would probably also be a good cider sharp if used young. The apples have pronounced translucent regular veins through the flesh radiating out from the core longitudinally and are quite marked in transverse section. Cooked, it is sweet and richly flavoured, holds its shape, doesn’t need sugar but might want some and has a curious peppery effect on the tongue and throat. Ripe in late October and staying solid beyond the end of the year. Part tip bearing.*

Pollination Group 4

 

 

 

GREEN BALSAM A Yorkshire cooking apple (also well represented in Cumbria) which was first mentioned in the nursery catalogue of Backhouse, at York, in 1816. Hogg (1884) said it was very popular in North Yorkshire, where it was regarded as 'the farmer's wife's apple', and grown in almost every garden and orchard. Scott (1872)called it a fine late keeping kitchen apple. Ripe in November and crisp though not particularly juicy, when cooked it keeps its shape, becomes lemony and is sweet, but some extra sugar is desirable. It will keep into the next year.

Pollination Group 4

 

 

 

 

 

 
             

 

GREEN CUSTARD An old cooking apple from Sussex and probably elsewhere. The name is close enough to the ancient Green Costard of Parkinson to speculate that it might be the same. The apples are continuously green, large, ridged and similar in shape to Catshead, but are ready earlier, in September, and have a slightly sharper taste. It is also a fair eating apple in warm summers or when stored for a while. T*.

Pollination Group 4

 

 

 

 

GREEN PIPPIN A very old apple, first mentioned in 1670 by Leonard Meager and listed in 1676 by John Rea in England. It was in the London Horticultural Society collection in 1842, at Dublin in 1867 and last noted in England in 1897 in Glastonbury, Somerset. Warder, in America, in 1867 said that Green Pippin originated in Indiana but any American origin is rather hazy. It cannot now be ascertained if this apple, which we received from Nick Botner, in Oregon, is the same and original Green Pippin, but it is nonetheless an excellent apple. The medium to large oblong apples are pure green with a light amber blush, becoming paler with storage. The flesh is fine, crisp, very sweet without much acid and with a strong flavour, rich and slightly herbal. Ripe from late October the apples stay in very good condition throughout November and even to the end of the year.

 

GREEN SWEET The oldest apple with this name (there having been others of a different nature) was in the London Horticultural Society collection in 1826. A ‘Green Sweet’ has been known in America from about the same era and perhaps considered to have arisen in New England, but there is no certain history to suggest it is American or indeed English. Descriptions agree that it is an excellent late season apple, ripe in mid October and which stores into the New Year, retaining all its quality. A smallish green apple, with fine melting and juicy flesh, sweet but not sickly, and with a little acid and a well balanced complex flavour. Delicious for eating but also a good cooking apple, even if rather small. The flesh softens but keeps its shape, revealing a rich extra flavour, and turning a warm colour. Pollination Group 4

 

 
             

 

GREEN TWO YEAR OLD A triple purpose apple, traditional to Gloucestershire. Medium sized and very late to ripen, staying very solid and sharp until November, when it starts to sweeten. It will store well for a long time, even lasting until new apples are ripe, hence the 'Two Year Old' tag. An old variety of unknown age.

Pollination Group 5

 

 

 

 

 

 

 

GREENUP'S PIPPIN A Cumberland triple purpose apple, the first reference we have being in 1798, in the catalogue of Clark and Atkinson, nurserymen of Keswick, Cumberland and Keighley, Yorkshire, and listed as a baking apple. The South Lakeland Orchard Group has an earlier reference, putting the date of introduction as 1769. It was found in the garden of a shoemaker called Greenup at Keswick and introduced by Clark and Atkinson. Since they had a nursery in Yorkshire as well as Cumberland, old trees are found in both counties. The apple has been confused with both Yorkshire Beauty and Green Roland (Rolland) but there is evidence to suggest that all three are distinct. A green apple, turning yellow in the sun and often with a warm blush, with tender, sweet, juicy flesh and ripe in October. It cooks to a purée. Before fully ripe while still sharp, it has been used as a cider bittersharp. A good bearer though a modest sized tree. Pollination Group 5

 

GRENADIER Probably known since at least the early nineteenth century, though first exhibited in 1862 by Turner of Slough and then made popular by George Bunyard. A large, early cooking apple, ready in September and October, with crisp, white, tangy flesh. It has been very popular in the North as it is resistant to scab and canker, growing well in wet climates. Heavy Crops.

Pollination Group 4