Biology:Grenadier (apple)
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Grenadier is an England cultivar of domesticated apple mainly used for cooking.[1] It originated in the mid-19th century in Buckinghamshire.[2] It was first recorded in 1862 in Maidstone, Kent, exhibited by Charles Turner of Slough, Berkshire, and then commercially introduced by Bunyard Nursery.[3]
It is generally easy to grow and reliably bears heavy crops. It tolerates wet conditions and resists disease and frost damage to blooms. First Class Certificate from Royal Horticultural Society in 1883.[4] It earned the Award of Garden Merit by the Royal Horticultural Society in 1993.[5]
The fruit has smooth, pale green skin,[2] changing to yellowish green when ready to pick,[3] and is lumped and sometimes widely ribbed, with no apple russet.[2] The flesh is off-white, sometimes tinged with green,[3] with a sharp taste. It melts in cooking resulting in a good[2] yellowish[3] puree, used as a in apple jam[2] or for apple sauce; it is not recommended for pies.[3] It ripens in early mid-season (mid-August in the United Kingdom) and keeps fresh for about one week. It is self-sterile and a good pollinator for other apples.[2]
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