Old Nonpareil

Old Nonpareil

Origin/History

It is generally believed that the Nonpareil came originally from France. Switzer writes: "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." The variety has been cultivated in England for more than two hundred years.

It is strange that an apple of such excellence, and held in such estimation as the 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 even 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 estimee en Angleterre." Among the writers of our own country, Switzer is the first to notice it. It is not mentioned by Rea, Worlidge, or Ray, neither is it enumerated in the list of Leonard Meager. In America it is little esteemed. It is figured by Lindley, Pl. 86, and by Ronalds, Pl. xxxiv.

Elliott (1865) lists it simply as "Foreign."

Tree

The tree grows well and freely, but scarcely reaches the middle size. It is rather a tender tree. It will succeed well as a standard, but on the paradise stock it is well adapted for dwarf growth in a pot, as a pyramid, or 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 in the South.

The two sources conflict on bearing habit: the Herefordshire Pomona (1885) describes it as an excellent bearer, while Elliott (1865) rates it a poor bearer.

Fruit

Size and Form: Medium sized, roundish, broad at the base and narrow towards the apex, apt to be more full on one side than the other.

Stem: An inch long, set in a round and pretty deep cavity, which is lined with russet.

Cavity: Round and pretty deep, lined with russet.

Calyx: Rather prominent, very slightly if at all depressed, half open, with broad segments which are reflexed at the tips.

Basin: Not described in source.

Skin: The sources present somewhat differing impressions. The Herefordshire Pomona describes the skin as yellowish green, covered with large patches of thin grey russet and dotted with small brown russety dots, with occasionally a tinge of dull red on the side next the sun. Elliott describes the color as yellowish reddish brown.

Flesh and Flavor: Greenish white, delicate, crisp, rich, and juicy, abounding in a particularly rich, vinous, and aromatic flavour (Herefordshire Pomona). Elliott concurs that the flesh is firm and crisp.

Core/Seeds: Not described in source.

Season

The sources conflict on season. The Herefordshire Pomona gives January to May. Elliott gives December and January only.

Uses

One of the most highly esteemed and popular of all dessert apples (Herefordshire Pomona).

Subtypes/Variants

Not described in source.

Other

Not described in source.