Yorkshire Greening
AppleYorkshire Greening
Origin/History
An English culinary apple of unknown origin, recorded by Forsyth in 1803 (Bunyard). Elliott classifies it as foreign.
Tree
Tree very vigorous and productive (Downing). Bunyard, however, describes the growth as very dwarf and resembling Lane's Prince Albert, with good fertility. Leaf pale green, shining, upcupped, regularly crenate (Bunyard).
Fruit
Size
Large. Bunyard gives dimensions of 4 by 3 (inches).
Form
Roundish flattened (Elliott); oblate, slightly ribbed (Downing); flattened, round, with angular sides (Bunyard).
Stem
Of moderate length, set in a wide open cavity that is generally free from russet (Bunyard).
Cavity
Wide and open, generally free from russet (Bunyard).
Calyx / Eye
Eye closed (Bunyard).
Basin
Deepish and wrinkled (Bunyard).
Skin
Dull dark green, striped with dull red (Elliott); greenish, with shades and stripes of dull red, specks and traces of russet (Downing); pea green to yellow with strong dark red stripes and a slight flush (Bunyard).
Flesh / Flavor
Greenish white, acid (Elliott); greenish white, firm, crisp, brisk subacid; rated "Good" (Downing); greenish, firm, acid (Bunyard). Veitch's catalog notes variability of colour and flesh, fine flavour, and good keeping, with hardy rounded excellent quality.
Core / Seeds
Not described in source.
Season
Winter (Elliott); October–November (Downing); culinary till March (Bunyard); January to January (Veitch). Sources agree on long keeping; Veitch and Bunyard extend the useful season well into late winter and early spring, while Downing places its prime use in autumn.
Uses
An English culinary apple (Downing, Bunyard).
Subtypes/Variants
Not described in source.
Other
Bunyard references Ronalds, Pyrus Malus Brentfordiensis, Plate II as a recorded illustration of the variety.
Book Sources
Described in 3 period pomological works
Nursery Catalog Sources
Found in 2 catalogs (1900–1911) from England
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
View original book sources (4)
— F.R. Elliott, The Western Fruit Book (1865)YORKSHIRE GREENING.
Foreign. Large, roundish flattened, dull dark green, striped with dull red ; flesh, greenish white, acid. Winter.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Yorkshire Greening.
Coate's. Yorkshire Goose Sauce.
An English culinary Apple. Tree very vigorous and productive.
Fruit large, oblate, slightly ribbed, greenish, with shades and stripes of dull red, specks and traces of russet. Flesh greenish white, firm, crisp, brisk subacid. Good. October, November.
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)YORKSHIRE GREENING. Ronalds, P. II. (Coates, Yorkshire Goose Sauce.) Culinary, till March, large, 4 by 3, flattened, round, sides angular. Colour, pea green to yellow with strong dark red stripes, and slight flush. Flesh, greenish, firm, acid. Eye, closed, in a deepish, wrinkled basin. Stem, moderate length, in a wide open cavity, generally free from russet. Growth, very dwarf and resembling Lane's Prince Albert; fertility, good. Leaf, pale green, shining, upcupped, regularly crenate. Origin, unknown. Recorded by Forsyth, in 1803.
— James Veitch & Sons, Veitch's Fruit Trees (1911) (1911)(Large, handsome and good, with variability of colour and flesh, fine flavour, good keeping, with hardy rounded excellent quality). Jan. to Jan.