St. Everard

Apple

St. Everard

Origin & History
Raised by a gardener at Papworth Everard near Cambridge, supposedly a seedling from Cox's Orange by Margil. Introduced in 1910 by Messrs. Veitch & Co.

Tree
Growth sturdy and compact. Leaf medium, dark, upcupped, with coarsely curved serrate margin.

Fruit

Size & Form: Medium, 2¼ by 2¼ inches, round, regular.

Skin: Yellow, almost completely covered with deep crimson, with faint stripes.

Flesh & Flavor: Crisp, yellow, juicy, and of excellent flavour.

Calyx (Eye): Closed in a shallow or almost level basin with a few radiating puckers.

Stem: Short and stout, protruding from a wide shallow cavity.

Season
September; dessert variety.

Uses
Dessert. Bunyard states the apple "is of great promise and should be included in all collections."

Other
Not described in source.

Book Sources

Described in 1 period pomological work

Bunyard, A Handbook of Hardy Fruits (1920)

View original book sources (1)

ST. EVERARD. Dessert, September, medium, 2¼ by 2¼, round, regular. Colour, yellow, almost covered with deep crimson, with faint stripes. Flesh, crisp, yellow, juicy and of excellent flavour. Eye, closed in a shallow or almost level basin with a few radiating puckers. Stem, short and stout, protruding from a wide shallow cavity. Growth, sturdy and compact. Leaf, medium, dark, upcupped, coarsely curved serrate. Origin, raised by a gardener at Papworth Everard near Cambridge, supposedly from Cox’s Orange by Margil and introduced in 1910, by Messrs. Veitch & Co. This apple is of great promise and should be included in all collections.

— E.A. Bunyard, A Handbook of Hardy Fruits (1920)