Henniker
- From
- Suffolk
- Description
- Excellent for cooking but at first rather too briskly acid to be desirable for a dessert apple. Awarded first-class certificate by the Royal Horticultural Society in 1873.
- Flesh quality
- Moderately coarse, somewhat crisp, rather tender, juicy, rich, brisk subacid with something of the flavor characteristic of certain russets, becoming rather mild late in the season.
- Flesh color
- yellow tinged
- Skin quality
- Rather tough, decidedly roughened with capillary netted russet lines and rather large russet dots, and sometimes with broken patches of russet
- Skin color
- red mottled, yellow, red striped, red blushed
- Sizes
- very large, large, above medium
- Shape
- round, elliptical, ribbed, oblate
- General quality
- Good to very good.
- Uses
- kitchen, culinary
- Eating season starts in
- November
- Eating season ends in
- April
- Also known as
- Lady Henniker
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 156.