FORESTER
AppleOrigin and History
Origin unknown. A favorite variety in many parts of Shropshire and Worcestershire.
Tree
Not described in source.
Fruit
Size and Form Large; 3¼ by 3 inches. Roundish, slightly flattened at each end, little angular, with ribs well rounded.
Stem and Cavity Stem medium length. Cavity wide, shallow, and faintly russeted.
Calyx and Basin Eye closed. Basin wide and slightly deep.
Skin Green, fading to yellow with faint brown-red flush. Covered with little thin russet and large black dots.
Flesh and Flavor Greenish-white, soft in grain, somewhat acid.
Core and Seeds Not described in source.
Season
December to January.
Uses
Culinary.
Subtypes and Variants
Not described in source.
Source: E.A. Bunyard, A Handbook of Hardy Fruits (1920)
Book Sources
Described in 1 period pomological work
View original book sources (1)
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)FORESTER. Culinary, December to January, large, 3¼ by 3, roundish, slightly flattened at each end, little angular, but ribs well rounded. Colour, green, fading to yellow with faint brown red flush, covered with little thin russet and large black dots. Eye, closed in a wide slightly deep basin. Stem, medium, in a wide shallow faintly russeted cavity. Flesh, greenish-white, soft in grain, somewhat acid. Origin unknown. A favourite in many parts of Shropshire and Worcestershire.