Dougherty (apple)

Cross section of Red Dougherty, National Fruit Collection (acc. 1952-221)

Dougherty (apple)

The Dougherty apple, also known as Dougherty's Seedling, is a cultivar of apple that originated in New Zealand in the 19th century. It is known for its distinctive flavor and versatility in culinary uses.

History

The Dougherty apple was first grown by Charles Dougherty in the 1850s. It quickly gained popularity due to its unique taste and adaptability to different climates. The apple was widely cultivated in New Zealand and later spread to other parts of the world, including Australia and the United States.

Characteristics

The Dougherty apple is medium to large in size with a round to conical shape. Its skin is smooth and can range in color from greenish-yellow to a deep red, often with a slight russeting. The flesh is crisp, juicy, and has a balanced sweet-tart flavor, making it suitable for both eating fresh and cooking.

Tree

The Dougherty apple tree is known for its vigorous growth and high yield. It is relatively easy to grow and is resistant to many common apple diseases, making it a popular choice among orchardists.

Uses

The Dougherty apple is versatile and can be used in a variety of culinary applications. It is excellent for making apple pie, apple sauce, and cider. Its balanced flavor also makes it a good choice for fresh eating.

Cultivation

The Dougherty apple thrives in temperate climates and requires well-drained soil. It is typically harvested in late autumn. Proper pruning and care are essential to maintain the health and productivity of the tree.

Related Pages

• Apple
• Apple pie
• Cider
• New Zealand

   This article is a medical stub. You can help WikiMD by expanding it!