Nonpareil

Origin/History

Nonpareil is an old variety, generally believed to have come originally from France, though it has been cultivated in England for more than two hundred years. Switzer wrote: "It is no stranger in England . . . There are trees of them about the Ashtons in Oxfordshire of about a hundred years old, which (as they have it by tradition) were first brought out of France and planted by a Jesuit in Queen Mary or Queen Elizabeth's time." Bunyard records the origin as unrecorded, but known in England since about 1600.

The Herefordshire Pomona notes it is strange that an apple of such excellence, and held in such estimation as Nonpareil has always been, should have received so little notice from almost all the early continental Pomologists. It is not mentioned in the long list of the Jardinier François of 1653, nor by De la Quintinye or the Jardinier Solitaire. Schabol enumerates it, but it is not noticed by Bretonnerie. It is first described by Duhamel, and subsequently by Knoop. In the Chartreux Catalogue it is said "elle est forte estimée en Angleterre." Among English writers, Switzer is the first to notice it; it is not mentioned by Rea, Worlidge, or Ray, nor enumerated in the list of Leonard Meager. It is figured by Lindley (Pl. 86) and by Ronalds (Pl. xxxiv).

In America it is little esteemed. Thomas calls it "English—of little value here." Coxe notes that in America it "does not appear to be so highly flavoured in our climate as in England, where it is thought to be their finest table fruit."

Tree

Tree of straight and upright form, of regular growth (Coxe); free upright grower, productive (Downing); vigorous grower and productive (Central Experimental Farm). Bunyard describes growth as moderate, upright spreading, with moderate fertility. The Herefordshire Pomona notes the tree grows well and freely, but scarcely reaches middle size; it is an excellent bearer, but rather a tender tree. It will succeed well as a standard, and on the paradise stock is well adapted for dwarf growth in a pot, as a pyramid, or as an espalier. In the Northern counties and in Scotland it does not succeed as a standard, and when grown there under the protection of a wall the fruit is wanting in the fine delicate rich flavour of that grown for the South. Elliott, in contrast, describes it as a "poor bearer."

Leaf (Bunyard): medium, narrow, pea green, held up, much upfolded, boldly curved serrate.

Fruit

Size

Sources vary. Coxe: about the middling size. Elliott: medium. Herefordshire Pomona: medium sized. Downing: medium. Thomas: rather small. Bunyard: small, 2½ by 2 inches. Central Experimental Farm: below medium in size. Veitch's: medium size. Thomas Rivers: medium size.

Form

Flat (Coxe); flat (Elliott); roundish, broad at the base and narrow towards the apex, apt to be more full on one side than the other (Herefordshire Pomona); roundish conical (Downing); roundish ovate (Thomas); round conical, regular (Bunyard); roundish, flat (Central Experimental Farm).

Stem

An inch long, set in a round and pretty deep cavity, which is lined with russet (Herefordshire Pomona). Bunyard: stem fairly long, in a moderate, even cavity.

Cavity

Round and pretty deep, lined with russet (Herefordshire Pomona); moderate, even (Bunyard).

Calyx / Eye

Rather prominent, very slightly if at all depressed, half open, with broad segments, which are reflexed at the tips (Herefordshire Pomona). Bunyard: eye open, in a very shallow basin.

Basin

Very shallow (Bunyard). Herefordshire Pomona notes the eye is very slightly if at all depressed.

Skin

Coxe: rough, of a dull green, partaking of a small portion of russet, mixed with black clouds and spots. Elliott: yellowish reddish brown. Herefordshire Pomona: yellowish green, covered with large patches of thin grey russet, and dotted with small brown russetty dots, with occasionally a tinge of dull red on the side next the sun. Downing: yellowish green, with patches of dull russet, and red in the sun. Thomas: greenish-yellow. Bunyard: yellowish-green with red-brown flush and covered with russet, with some large conspicuous dots at base. Central Experimental Farm: greenish yellow, with a thin russet, over nearly the whole surface. Veitch's: golden-yellow, flushed with orange-red.

Flesh / Flavor

Coxe: rather dry, has a sprightly taste, but does not appear to be so highly flavoured in our climate as in England, where it is thought to be their finest table fruit. Elliott: firm, crisp. Herefordshire Pomona: greenish white, delicate, crisp, rich, and juicy, abounding in a particularly rich, vinous, and aromatic flavour. Downing: crisp, juicy, vinous, aromatic, mild acid; quality Good. Thomas: rich, acid. Bunyard: tender, greenish, aromatic. Central Experimental Farm: yellowish, crisp, juicy, sprightly, quality very good. Veitch's: small, crisp, juicy and highly flavoured, an old favourite, flesh sweet and firm. Thomas Rivers: loose, juicy and excellent, a prime.

Herefordshire Pomona calls it "one of the most highly esteemed and popular of all our dessert apples."

Core / Seeds

Bunyard notes obovate cells. He adds: "The obovate cells and conspicuous dots serve to distinguish it from the White Nonpareil."

Season

Coxe: ripens in November, and keeps through the winter. Elliott: December, January. Herefordshire Pomona: in season from January to May. Downing: December, March. Thomas: December. Bunyard: dessert, till March. Central Experimental Farm: December and January. Veitch's: keeps well; January to May. Thomas Rivers: December to March (also mentions October to March in one line).

Uses

Dessert / table fruit. In England thought to be their finest table fruit (Coxe). One of the most highly esteemed and popular of all dessert apples (Herefordshire Pomona). Veitch's: "liked by everyone," an old favourite. Thomas Rivers: "a prime."

Subtypes / Variants

Not described in source, aside from Bunyard's note distinguishing Nonpareil from the White Nonpareil by its obovate cells and conspicuous dots.

Other

Thomas Rivers includes an unattached line: "large, it is an essential quality in Pearmains — Oct.-March," which does not appear to describe Nonpareil directly but is preserved here for completeness.