Posted: 19/11/2014 at 14:47
For many years my Bramley apple tree has produced a good quantity of good apples.
I keep the tree relatively small - around 10-12 foot high - and last year, after some very careful and quite radical pruning in places, during the preceding months, it gave the best ever performance: the quality was so good I was able to store over a hundred for quite a few months.
This year the story was very different: the majority of fruits and becoming affected with a variety of conditions...
Some fruit, however, apparently escaped the adverse conditions, whatever they were, and I was able to store some of the most promising fruit again.
But today, when using up the last of these stored apples, this is what I found inside an otherwise decent looking apple...
(Sorry about the fuzzy image)
It looks like bitterpit, a condition which I have come across in previous years in my James Grieve eating apples. The questions I am asking myself now are
- What is this condition?
- Can Bramley's get bitterpit? If so, why?
- And why this year but, as far as I know, never before?
- Can the apple still be used - eg stewed - without spoiling the flavour or edibility of one's dessert?
The outside of the affected apples mostly showed no sign of anything wrong inside...
...although the one illustrated above must have had a penetration wound that has clearly gone bad in storage.
I was wondering whether the little darker flecks on the otherwise unblemished skin were relevant, or are they just part of a normal Bramley's appearance? (I know: I should know, but I'm afraid I don't!)
Any ideas and advice from apple growing /cooking experts would be welcome.