Another Autumn, another post about apples…

Every year the apple trees prove to be the most reliable of fruit and every year the Jonathon proves to be the most reliable of varieties. It was introduced in 1864 in the USA. It appeared in Australia at some point before I was born, because I remember this being THE red apple of my childhood.

The orchard in my garden is about fifteen years old. The apples are dwarfing rootstock and we keep the trees pruned so that ladders are not required to pick the fruit and so that they can be individually netted against the rosellas and the crows who would be happy to eat them all.

The Jonathon is my standout favourite allrounder. It is the one in the orchard that doesn’t miss a year. The one that we eat fresh in abundance and cook with the most. The one whose fruit keeps the longest in storage, where it retains its flavour and texture the best. I remember it fondly from childhood and now in middle age it contributes a delicate sweetness and character to the cider we make with it. An all round champion, for me at least.

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There is always an outer layer of apples on the tree that are ruby red, an eternal image of fecundity and good health. Then hidden in the silvery green leaves are the pale green apples. You would think they are a different variety. Because the skin has not been touched by light, the anthocyanins have not been triggered into action and so they stay green, but they are still sweet and they are still delicious, but I tend to bundle the green kind into storage and the bright red ones are served up fresh.

Apple trees can have a variety of fungal problems, the Granny Smith in the same orchard is a tragic victim of scab (Venturia inaequalis), for example, but Jonathon seems to be pretty much blemish free at least here.

Part of the regular orchard maintenance in the lead up to the harvest is to gather up windfalls, then after the harvest and throughout Autumn and early winter, the lawn is kept short, the clippings gathered up, with all the leaves that have fallen, and taken away to be composted. We probably should burn the leaves, to make sure any fungal spores are dispatched. But we are conscious of the problems of air pollution and make sure the compost made with the clippings from the orchard are used as far away from the apple trees as possible. Breaking the leaves down quickly can certainly reduce the numbers of fungal spores that persist into the following year to reinfect the tree.

The other great pest, for the apples is the European wasp. I have seen them in their hundreds attacking the ripe fruit, biting holes through the skin and then eating the flesh from the inside out until nothing is left but the papery skin, a shell, a husk. It is a sure sign that the fruit is ripe, however and a good alarm to say hurry up and pick them before the wasps do.

I’m protective of this tree as you might have learnt. And I know not everyone will share my passion. I wonder, though, whether particular apple varieties have this affect on other gardeners. What’s your favourite?

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