The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Red Charles Ross Apples
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Red Charles Ross apples are the same as the regular Charles Ross except for their red coloring. The regular varietal looks somewhat like the Cox’s Orange Pippin parent, but a little larger. They have a yellow skin overlaid with red-orange stripes. Both the regular and the red have light and juicy flesh. The flavor of Red Charles Ross is sweet and aromatic, with notes of pear. Right after harvest, the flavor is sharper, but mellows and sweetens with storage.
Red Charles Ross apples are available in the fall through early winter.
The Red Charles Ross apple is a cultivar of the more common Charles Ross apple. This apple is an English late-Victorian variety of Malus domestica. They are most often described as a handsome classic, whose versatility makes it a good choice for both eating and home gardening. The Red Charles Ross is a cross between the popular Cox’s Orange Pippin and the Peasgood Nonsuch, an antique English cooking apple. The tree is vigorous and has good disease resistance, particularly to scab, and can tolerate late frosts.
Apples contain several key nutrients, especially directly under the skin. For example, approximately half of an apple’s Vitamin C is located under the skin. Apples also contain both soluble and insoluble fiber, strengthening the cardiovascular system and helping digestion, respectively.
The Red Charles Ross apple is an excellent dessert variety. It is also a good cooking apple because it retains its shape; they are particularly excellent in pies and crumbles. Their juiciness and flavor lends them well to cider-making as well. As with other apples, the Red Charles Ross pairs well with spices such as cinnamon and nutmeg when baking. With this apple, use less sugar than usual in recipes since it is so sweet. Red Charles Ross can be kept in proper cool, dry storage for one to two months.
Because of the handsome appearance of the Charles Ross, it is known particularly as an exhibition variety of apple rather than a common commercial variety.
The Charles Ross apple gets its name from the man who first developed it—the head gardener for Captain Carstairs of Welford Park, a manor in Berkshire, England. When it was first introduced in 1899, it was actually first named after Thomas Andrew Knight, the president of the London Horticultural Society. However, it was renamed that same year and awarded the RHS Award of Merit. They grow best in temperate climate, but have good frost resistance and can withstand fairly cold temperatures. They grow well in northern England and in Scotland, and in coastal regions.
Recipes that include Red Charles Ross Apples. One is easiest, three is harder.
|Culinary Colleen||Sauteed Kale with Apples, Onion, and Bacon|