Stobo Castle

Type: Cooking, Sauce

Identification: Medium to large. Greenish yellow maturing to golden yellow, blushed orange and marked with scattered bright red stripes. Large russet lenticels.

Characteristics: The flesh is white, coarse?grained, crisp.

Uses: Cooking. Used to make a sharp, slightly astringent and creamy sauce.

Origins: Scotland 1900 introduced by Storrie of Glencarse 1900, may have originated at Stobo Castle

nfc: Believed to have originated in Scotland. It was introduced in about 1900 by Storrie of Glencarse.

Cultivation: Vigorous, spreading tree. Bear fruit on spurs.

Cold Storage: Does not keep well.

Harvest: Starting in the middle of the second period.

Pollination Group: C

Pollination Peak: 10

Ploidism: Self sterile. Group C. Day 10

Harvest Period: 2