Tom Putt

Tom Putt is a variety of apple that originated in England during the 18th century. Named after Reverend Thomas Putt, it is primarily used for cider production but can also be used for cooking or eating fresh.

History

The Tom Putt apple was first cultivated in the late 1700s. It is named after the Reverend Thomas Putt of Devon, who is believed to have developed the variety. However, there is some debate about the true origin of the apple, as there were several people named Thomas Putt living in Devon during the 18th century.

Characteristics

Tom Putt apples are small to medium in size and have a conical shape. The skin is primarily red with some yellow and green undertones. The flesh is white and has a sharp, tangy flavor. The tree is a vigorous grower and tends to be quite productive.

Uses

While the Tom Putt can be eaten fresh, its sharp flavor makes it more suitable for cider production. It is a popular choice for traditional English ciders. The apple's high acidity and strong flavor contribute to a robust, full-bodied cider. In addition to cider, Tom Putt apples can also be used in cooking, where their tangy flavor can enhance a variety of dishes.

Cultivation

Tom Putt trees are hardy and can tolerate a range of soil conditions, making them a good choice for amateur gardeners. They are also resistant to many common apple diseases. However, they do require a good amount of sunlight to produce the best fruit.

See also

• List of apple cultivars
• Cider apple