Pitmaston Nonpareil

Origin/History

Pitmaston Nonpareil was raised by John Williams of Pitmaston, near Worcester, England, and introduced to notice in 1818. It is figured in the Herefordshire Pomona (p. 33) under the name "Pitmaston Russet." Downing records the origin simply as "near Worcester, England," citing Lindley. By the early twentieth century it had become very little grown, despite being regarded as a very good fruit.

Tree

Growth is compact and upright; the tree is fertile. The George Bunyard catalogue (1901) notes that it has a more vigorous and robust habit than ordinary russet kinds, and describes it as a good grower. Leaves are little upfolded, long oval, and deeply serrate.

Fruit

Size and form: Medium, measuring approximately 2½ inches by 2 inches (Bunyard). The fruit is roundish oblate (Downing) — described by Bunyard as roundish, flat, and regular in outline.

Skin: Dull green with russet and a faint red tinge in the sun (Downing). Bunyard describes the skin as heavily covered with bronze russet, occasionally with a red flush.

Stem: Rather short, set in a round, even cavity.

Calyx and basin: Eye open, seated in a shallow, ribbed basin.

Flesh and flavor: Downing describes the flesh as greenish yellow, firm, rich, aromatic, and subacid. Bunyard describes it as tender and pale yellow, with a characteristic russet flavor. The two sources conflict on texture — Downing calling the flesh firm, Bunyard calling it tender — and differ slightly on color (greenish yellow vs. pale yellow).

Core and seeds: Not described in source.

Season

November through December (Downing); Bunyard extends the season through January, classifying it as a dessert apple fit for use until that month.

Uses

Dessert.

Subtypes/Variants

Not described in source.

Other

Not described in source.