'White Transparent' | |
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![]() White transparent in growth. | |
Genus | Malus domestica |
Hybrid parentage | Unknown |
Cultivar | 'White Transparent' |
Origin | ![]() |
White Transparent is an early-season cultivar of apple which is usually used for cooking due to its sharp taste. It is sometimes said to be the same as 'Yellow Transparent', [1] but 'Yellow Transparent' is sometimes described differently, with fine rather than coarse flesh, and a sub-acid rather than acid flavour. [2] Weight 75 g,
White Transparent is a chance seedling which was found in the Wagner nursery in Riga around 1850. [5] The cultivar was widely grown during the 19th century in Europe. It was introduced to France in 1852. It was introduced to North America in 1870 where it was grown commercially as an early dual purpose variety and picked up the name 'Yellow Transparent'. The specimen is still widely grown in Poland, Russia and Sweden where it is sometimes referred to as the Baltic Sea apple.[ citation needed ] The cultivar was significant because it was an early-season apple in most places. Because of its harsh flavour and hard texture, the apples were often baked in ashes.
The tree is very hardy and the fruit has a good resistance to scabs, but is at risk of developing canker caused by the Nectria fungi and fireblight. The tree is known to be a good and regular cropper of a medium-sized fruit, [6] which has a very pale green skin which turns to pale yellow with ripening. It is usually harvested while still greenish, since it tends to deteriorate fast while yellow. [7]
It is named "transparent" because it is almost luminescent in colour and has a white flesh, that is very juicy and has a sharp, refreshing taste. [6]
The fruit is good for cooking into a cream colored puree and is usually harvested for this purpose. [7]
Cider apples are a group of apple cultivars grown for their use in the production of cider. Cider apples are distinguished from "cookers" and "eaters", or dessert apples, by their bitterness or dryness of flavour, qualities which make the fruit unpalatable but can be useful in cidermaking. Some apples are considered to occupy more than one category.
The damson or damson plum, also archaically called the "damascene", is an edible drupaceous fruit, a subspecies of the plum tree. Varieties of insititia are found across Europe, but the name damson is derived from and most commonly applied to forms that are native to Great Britain. Damsons are relatively small ovoid plum-like fruit with a distinctive, somewhat astringent taste, and are widely used for culinary purposes, particularly in fruit preserves and jams.
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The Santa Claus melon, sometimes known as Christmas melon or Piel de Sapo, is a variety of melon originating in Spain that grows to about a foot in length and is ovoid in shape. It has a thick, green-striped outer rind and pale green to white inner flesh with a mild melon flavour and sweetness close to honeydew melons.
The white currant or whitecurrant is a group of cultivars of the red currant, a species of flowering plant in the family Grossulariaceae, native to Europe.
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'Beauty of Bath' is a dessert apple cultivar.
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Grenadier is an English cultivar of domesticated apple mainly used for cooking. It originated in the mid-19th century in Buckinghamshire. It was first recorded in 1862 in Maidstone, Kent, exhibited by Charles Turner of Slough, Berkshire, and then commercially introduced by Bunyard Nursery.
Dumelow's Seedling is a cultivar of domesticated apple that originated at Shackerstone in Leicestershire where it was grown by Richard Dumeller in 1800. It is known by many other names including 'Dumelow's Crab', 'Wellington', 'Doncklaer', 'Beauty', and 'Belle de Vennes'. The fruit is not ready for harvest until October, being one of the last of the season, and keeps well into the next year. Though inferior for use as a dessert apple it cooks well and in early-20th century England was one of the most valuable varieties of cooking apple.
The Devonshire Quarrenden is a dessert apple cultivar historically grown and probably originating in England, although it has also been suggested as originating in France. A variety of local names and spellings, including "Red Quarrenden", "Quarrington", "Quarender", and the "Sack Apple", have been recorded in the past.