ORANGE B In addition to the ‘Orange’ we have included for some years, having obtained it from France, we have another Orange found in America. The historical references are littered with accounts of Orange or Orange apple, going back to 1670. Several different ones still exist. This one is a really rich late season apple, ripe in November and lasting beyond the year end in very good condition. The apples are medium sized and flattened round with skin of greenish yellow, blushed with amber.The flesh is crisp, juicy, sweet and nutty, with a noticeable flavour of sweet oranges. Pollination Group 4
 
 
 
 
 

 

 

ORANGE GOFF Hogg said it was popular in Kent, especially around Maidstone. Bunyard concurs that it has long been popular in Kent and adds that the tree has a sturdy growth and gives good crops. Medium sized, round fruit, slightly flattened. The flesh is crisp, and only moderately acid .It is said to store until March, but loses most of its flavour. It keeps its shape when cooked and produces a rich orange colour, once valued in the jam and marmalade industry, which ended when the Adulteration Act prohibited the admixture of alien fruits. Our thanks to John and Helen Hempsall for sending scion-wood.

Pollination Group 2

 

 

ORLEANS REINETTE First described in 1776 by the Dutch pomologist Knoop and in England before 1826. Also known as Winter Ribston. Probably originally French, and popular in Europe for cooking as it keeps its shape when cooked. The fruit has a golden skin, with a red flush and some russeting. Aromatic flesh, rather like a Blenheim Orange, but crisper and slightly richer. Attractive blossom and reputedly disease free. Scott describes it as ‘top quality’ and Bunyard was similarly enthusiastic; 'It is probably the sweetest dessert apple we have. An apple for the connoisseur'. We do not find it to be so sweet. Cooked, it keeps all its shape, is sweet, sharp and rich, with no need for sugar. Storing time is quite variable, according to conditions. Sometimes they last into the New Year and sometimes they soften in November. T*.

Pollination Group 5

 

 

OSLIN Synonym, Arbroath Pippin. A very old Scottish apple probably introduced from France by the monks of Arbroath and thought to date back to the 17th century. The early dessert fruit is pale yellow skinned, with russet dots, and the flesh is yellowish, firm, juicy and richly aromatic. Hogg esteemed it very highly, though Bunyard was less enthusiastic. Ripe from late August but not lasting more than a few weeks. Good in cooler climates. A vigorous, upright tree with good yields. Dark stripy blossom.

Pollination Group 2

 

 

 

 

OVER APPLE Assumed to be from Over, west of Gloucester. Ripe in mid October, it has been suggested it is a sweet cider apple, but we find it a first class dessert and culinary apple.The apples are often quite large. Eaten raw they are very pleasant, crisp, juicy and sweet. When cooked the pale flesh softens well but keeps all its shape, and breaks up tenderly in the mouth. It is juicy and fleshy, beautifully sweet, modestly acid and rich. The apples make good dried slices and are excellent for tarts or pies.

Pollination Group 5

 

 

 

 

 
             

 

OVERLEAF A Gloucestershire cider sharp, ripe mid season, medium sized, green yellow with netted russet, and storing until October. Trees have a weeping habit.

Pollination Group 5

 

OXFORD BEAUTY In the 1920s and 30’s, Frederick W. Wastie, bred many apples at Eynsham in Oxfordshire. His son J.Frederick Wastie continued to breed fruit and introduced some of his father’s apples. The five ‘Oxford’ apples here were all bred by ‘Old Fred’ - a small part of his output. Oxford Beauty was raised in 1924 from a cross between Gascoyne’s Scarlet and Scarlet Nonpareil or Nonpareil. The skin is pale yellow, with a red blush and dots. It is crisp, melting and sweet, subacid and with a good flavour. Early/middle season, it does not keep for long. Spreading habit.

Pollination Group 3

 

OXFORD CONQUEST A cross between Blenheim Orange and Court Pendu Plat, it was raised in 1927. The dessert apples are medium to large, with pale green/yellow skin, blushed in the sun with tawny red. Ripe quite late in the year, usually in November. The flesh is crisp, a little sharp at first but mellowing and becoming richer and sweeter in December, when the flavour is unusual and quite powerful - sweet and with a bit of a tang.

Pollination Group 3

 

 
             

 

 

 

 

 

 

OXFORD HOARD Raised in 1922 from Sturmer Pippin and Golden Russet, it was first exhibited in 1942. The ribbed dessert apples are medium sized with skin of yellow, orange in the sun. They are ripe quite late in the year but develop a sweet aromatic flavour. Carmine pink blossom.

Pollination Group 3

 

OXFORD SUNRISE Probably raised in the 1920s, it was first exhibited in 1942. A cross between Cox’s Orange Pippin and Lane’s Prince Albert. A medium sized dessert apple with yellow/green skin streaked with red and blushed with orange. The flesh is crisp, juicy, subacid and refreshing. Fruit is ripe in late October and will store to the end of the year.

Pollination Group 2

 

OXFORD YEOMAN Raised in 1922 from crossing Blenheim Orange with Lane’s Prince Albert. It is a large cooking apple with pale green/yellow skin, striped over most of the body with orange and scarlet. The flesh is juicy and acid, cooking to a purée. Late season, keeping well into the New Year. The blossom is impressive, with dark buds.T*.

Pollination Group 3