Grenadier (apple)

Grenadier (apple)

The Grenadier is an apple cultivar that originated in England during the 19th century. It is primarily used for cooking due to its tart flavor and firm texture, which holds up well when baked or cooked. The Grenadier apple is known for its early ripening, typically ready for harvest in late summer.

History

The Grenadier apple was first cultivated in England in the 1860s. It was named after the Grenadier Guards, an infantry regiment of the British Army. The apple quickly gained popularity due to its early ripening and excellent cooking qualities.

Characteristics

The Grenadier apple is medium-sized with a round shape. The skin is green, often with a slight yellow tinge when ripe. The flesh is white, firm, and juicy with a tart flavor. The apple is known for its excellent storage qualities, remaining firm and flavorful for several months when stored properly.

Cultivation

Grenadier apples are hardy and adaptable, growing well in a variety of climates. They are particularly suited to cooler climates, such as those found in the northern regions of the United States and Europe. The trees are vigorous and productive, often bearing fruit in their second year. The apples ripen early, typically in late summer.

Uses

Due to their tart flavor and firm texture, Grenadier apples are primarily used for cooking. They are excellent for baking, making apple sauce, and other cooked apple dishes. The apples also store well, remaining firm and flavorful for several months.

See also

• List of apple cultivars
• Cooking apple
• Apple sauce

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Grenadier (apple)

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