North American Fruit Explorers mailing list at ibiblio

[Tom Olenio <tolenio@sentex.net>]

Hi,

The Melba is a very sweet apple too, amd comes on right on the heeks if the 
Yellow Transparent.

The only issue is keeping.  They are perfect for only a few days, drop and 
are spoiled.

Tom

Don Yellman wrote:

> Helene:
>
>     Indeed we are happy with Yellow Transparent as a sauce and pie
> apple.   It comes very early here --- we can begin picking July 15/16,
> and all are down by July 25.  We pick when they have achieved full size,
> but just before they start to turn yellow for optimum quality.  With
> thinning, they size up nicely.  They produce a delicious sauce, with a
> fine bouquet, and cook down quickly after peeling without any mashing.
> We usually try to pick and make sauce the same day, since the apples
> start to soften and lose flavor very quickly.  Once in the freezer, the
> flavor lasts forever.
>     Our single tree, planted in 1977, produces enough for over 25 qt. of
> sauce, with some left over for the neighbors.  Unfortunately, I was
> overseas for a number of years while the tree was growing up, and it put
> on a great deal of vertical growth with mulitiple stems.  I cut the
> trunks back to two, but it still has an odd, ice-cream cone shape.  It
> also has a serious necrotic area in the trunks, where some small insects
> seem to be having a great time making sawdust.  That has not prevented
> it from blooming and bearing, and it is dropping petals right now.
>     I am thinking I had better build a new tree for next spring, or we
> won't be making applesauce when we are 85.  My wife insists that no
> apple can substitute it for sauce, and I can see no reason to disagree
> so long as I can deliver the apples.
>     Sorry I can't do the little accent marks on Helene; my keyboard is
> insufficiently international.  I'm sure there's a program for it
> somewhere.
>
> Best Rgds, Don Yellman, Great Falls, VA
>
>
>
>
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--
Thomas Olenio
Ontario, Canada
Hardiness Zone 6a



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