.jpg)
Grenadier is an English cultivar of domesticated apple mainly used for cooking. [1] It originated in the mid-19th century in Buckinghamshire. [2] It was first recorded in 1862 in Maidstone, Kent, exhibited by Charles Turner of Slough, Berkshire, and then commercially introduced by Bunyard Nursery. [3]
It is generally easy to grow and reliably bears heavy crops. It tolerates wet conditions and resists disease and frost damage to blooms. First Class Certificate from Royal Horticultural Society in 1883. [4] It earned the Award of Garden Merit by the Royal Horticultural Society in 1993. [5]
The fruit has smooth, pale green skin, [2] changing to yellowish green when ready to pick, [3] and is lumped and sometimes widely ribbed, with no apple russet. [2] The flesh is off-white, sometimes tinged with green, [3] with a sharp taste. It melts in cooking resulting in a good [2] yellowish [3] puree, used as a in apple jam [2] or for apple sauce; it is not recommended for pies. [3] It ripens in early mid-season (mid-August in the United Kingdom) and keeps fresh for about one week. It is self-sterile and a good pollinator for other apples. [2]
References
 | This article about apples or apple cultivars is a stub. You can help Wikipedia by expanding it. |