Hanwell Souring
Apple
Hanwell Souring
Origin/History
Said to have been raised at Hanwell, near Banbury, in Oxfordshire, and named from its strong acidity. Figured in Ronalds' Pyrus Malus Brentfordiensis, Pl. xxx, and illustrated in the Herefordshire Pomona, Plate XVII.
Tree
Vigorous in growth but a little uncertain in bearing. Makes an excellent pyramid tree.
Fruit
Size and Form: The sources differ slightly on size and form. The Herefordshire Pomona describes the fruit as above medium size, three inches wide and two and three-quarter inches high, roundish-ovate, angular or somewhat five-sided, and narrow towards the eye. Downing gives the size as medium and describes the form as oblate conic.
Stem: Very short, inserted in an even funnel-shaped cavity, from which issue ramifications of russet.
Cavity: Even, funnel-shaped, with ramifications of russet.
Calyx: Closed.
Basin: Deep, narrow, and angular, lined with russet.
Skin: Greenish yellow, sprinkled with large russety dots, which are largest about the base, and with a faint blush of red next the sun.
Flesh/Flavor: White, firm, crisp, with a brisk and poignant acid flavour. Downing additionally notes the flesh as fine.
Core/Seeds: Not described in source.
Season
December to March or April (Herefordshire Pomona); December to April (Downing).
Uses
A culinary apple of first-rate quality and very distinct character. From its strong acidity it retains its flavour better than any other late-keeping variety. Deserves general cultivation.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
Nursery Catalog Sources
Found in 1 catalog (1911) from England
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
View original book sources (2)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Plate XVII.
- HANWELL SOURING.
This apple is said to have been raised at Hanwell, near Banbury, in Oxfordshire, and named from its strong acidity. It is figured in Ronalds' "Pyrus Malus Brentfordiensis," Pl. xxx.
Description.—Fruit : above medium size, three inches wide, and two inches and three quarters high ; roundish-ovate, angular or somewhat five sided, and narrow towards the eye. Skin : greenish yellow, and sprinkled with large russety dots, which are largest about the base, and with a faint blush of red next the sun. Eye : closed, set in a deep, narrow, and angular basin, which is lined with russet. Stalk : very short, inserted in an even funnel-shaped cavity, from which issue ramifications of russet. Flesh : white, firm, crisp, with a brisk and poignant acid flavour.
A culinary apple of first-rate quality, and very distinct character. It deserves general cultivation. It is in season from December to March, or April, and from the strong acidity it possesses it retains its flavour better than any other late keeping variety. The tree is vigorous in growth but a little uncertain in bearing. It makes an excellent pyramid tree.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Hanwell Souring. Origin, Oxfordshire, England. Fruit medium, oblate conic, greenish yellow, faint blush in the sun. Flesh white, crisp, fine, brisk acid. Good. Cooking. December to April.