Golden Noble
Golden Noble Apple[edit | edit source]
The Golden Noble is a cultivar of apple that is known for its culinary uses. It is a traditional English apple variety that has been grown since the early 19th century. The Golden Noble is particularly valued for its cooking qualities, producing a fine, fluffy purée when cooked.
Description[edit | edit source]
The Golden Noble apple is medium to large in size and has a distinctive golden-yellow skin. The skin is often flushed with a slight red blush and may have some russeting. The flesh of the apple is creamy white, juicy, and has a sharp, tangy flavor that mellows with storage.
History[edit | edit source]
The Golden Noble apple was first discovered in the early 1800s in Norfolk, England. It quickly gained popularity due to its excellent cooking properties and was widely planted in English orchards. The apple was first recorded by John Claudius Loudon in his "Encyclopaedia of Gardening" in 1822.
Cultivation[edit | edit source]
Golden Noble apple trees are vigorous and produce a heavy crop of fruit. They are best grown in temperate climates and require a sunny position with well-drained soil. The trees are partially self-fertile but benefit from cross-pollination with other apple varieties.
Uses[edit | edit source]
The Golden Noble is primarily used for cooking. It is ideal for making apple sauce, pies, and tarts due to its ability to break down into a smooth purée. The apple can also be used in cider production, adding a sharp flavor to the blend.
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