Apple time is nearly over and each type of apple has its season. Our transparent apples, tart cooking apples, are the first to ripen, followed by the Gravenstein, a delicious eating apple. Then comes the MacIntosh, thinner skinned, but also a good eating apple, and finally the best winter apple I’ve ever tasted, the Wilmuta.
The apple trees were loaded this year, probably to make up for last year’s almost non-existent crop.
I’m guilty of not pruning the trees well (or at all) last winter and the trees were so weighed down with apples that a major branch threatened to break. I stuck a piece of wood under it to prop it up. I promise to prune the trees for next year.
I had never heard of Wilmuta until I bought this one, almost 30 years ago. My favourite apple is probably the Gravenstein, but Jonagold comes a close second. Wilmuta is a cross between these two varieties. The goal of apple biologists was to produce a large apple like Jonagold, but with the rosy colour of a Gravenstein. The result was a huge mouth-watering late season apple that is as sweet as it is hardy, well into late October.
October is nearly over and these apples are still on the tree, but I think it’s time to bring them in out of the cold soon. They are really good keepers, except for getting eaten eagerly once they are ripe.
If I were to buy another apple tree, Wilmuta would be my first choice.
Apples keep the doctor away. Sorry, Doc.
Baking with apples
Delicious, dripping sweetness
Eve tempts Adam
I love apples
Over the top
Quantities – never enough
Sweet apple sauce
Yes, they’re the best
Zero calories … almost.