Dunning

Origin and History

Dunning originated at the Agricultural Experiment Station in Geneva, New York, and was introduced in 1938. The variety resulted from a cross between Early McIntosh and Cox Orange. Station numbers associated with Dunning are 6526 and A48141.

Fruit

Size and Form: Medium to large, round to conical.

Skin: Half striped red.

Flesh and Flavor: Creamy and sweet, with fair quality. The fruit ripens unevenly.

Cavity, Calyx, Basin, Stem: Not described in source.

Core and Seeds: Not described in source.

Tree

Not described in source.

Season and Storage

Not described in source.

Uses

Not described in source.

Subtypes and Variants

Not described in source.

Other

Dunning was reported by the following institutions:

• Agricultural Experiment Station, Department of Pomology, Geneva, New York
• U.S. Horticultural Field Station, P.O. Box 1250, Cheyenne, Wyoming
• Agricultural Experiment Station, University of Illinois, Urbana, Illinois
• Agricultural Experiment Station, Oregon State University, Corvallis, Oregon
• Graham Horticultural Experiment Station, Grand Rapids, Michigan
• Agricultural Experiment Station, Pennsylvania State University, University Park, Pennsylvania