Crandall
AppleCrandall
Origin / History
Originated by the Illinois Experiment Station as a cross of Rome Beauty and Jonathan. Introduced commercially in 1952. Under Oregon conditions, the unattractive fruit color in the Willamette Valley appears likely to be undesirable, though final judgment on the variety is premature.
Tree
Low-spreading, like Rome Beauty, with long, willowing lateral branches. Crotches notably strong and wide-angled. Trees at Corvallis healthy and productive. Foliage and fruit tolerant of scab, as observed to date.
Fruit
Size: Medium to large, averaging larger than Jonathan.
Form: Round to oblate, symmetrical, uniform.
Stem: Fairly short, thin.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Thick, moderately tough, smooth; striped brownish red. Not especially attractive because of the abundance of green to yellow ground color.
Dots: Not described in source.
Flesh and flavor: Yellowish white, crisp, with some green color; mildly subacid. Not appealing for dessert purposes.
Core and seeds: Not described in source.
Season
Picked 2 weeks after Jonathan under Oregon conditions, about October 15 at Corvallis. Holds well in storage until April. In storage tends to become waxy and slightly oily. Best quality reached in February and March.
Uses
Not appealing for dessert purposes.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Quentin B. Zielinski, Apple Varieties for Oregon (1964)Crandall
This is a new variety originated by the Illinois Experiment Station as a cross of Rome Beauty and Jonathan. It was introduced commercially in 1952. The tree is low-spreading, like Rome Beauty, with long, willowing lateral branches. Trees at Corvallis have been healthy and productive, and they have notably strong, wide-angled crotches. Fruit is medium to large averaging larger than Jonathan round to oblate, symmetrical, uniform, and with a fairly short, thin stem. The skin is thick, moderately tough, smooth, and striped brownish red. It is not especially attractive because of the abundance of green to yellow ground color. The flesh is mildly subacid, yellowish white, crisp, with some green color, but not appealing for dessert purposes. Observations to date indicate that both the foliage and fruit are tolerant of scab. Picking date under Oregon conditions is 2 weeks after Jonathan — about October 15 at Corvallis. Crandall will hold well in storage until April. In storage, Crandall tends to become waxy and slightly oily. Best quality is reached in February and March. Although it is too early to pass final judgment on this variety, it appears that the unattractive fruit color under Willamette Valley conditions will be undesirable.