Origin and History
The origins of the Lord Grosvenor cooking apple are obscure. It was first recorded in 1872 at Merriott in Somerset, but is probably much older. Lord Grosvenor is a codlin type and was once popular in damp, windy parts of the country such as the Welsh Marches and Cornwall. Nowadays it is uncommon.
Synonyms include 'Grosvenor', 'Lord Grosvenor's Calville' and 'Lawry's Number One'.
The fruits tend to be small unless thinned. The shape varies from conical to oblong and the apple has distinct ribbing and a long stalk. The skin matures from acid green to yellow and feels dry to the touch when first picked, becoming greasy during storage. The flesh is soft, white, juicy and sharp-tasting.
Picking, Storing and Using
Lord Grosvenor needs to be picked in August and used within a couple of weeks. It breaks down quickly when cooked, making it excellent for purées and sauces.
Lord Grosvenor is better known as a parent of Early Victoria (syn Emneth Early), a heavier cropper and more widely-grown variety.
No other Lord Grosvenor specimens are known of in the Stamford area.
Growth, Flowering and Pollination
The tree is small, spreading and, like most codlins, is comparatively short-lived. It blossoms early and is a reliable cropper. Lord Grosvenor tolerates cold and wet well and ia resistant to scab and canker. Good pollinators include Arthur Turner, Laxton's Superb and Allington Pippin.
Copyright © Karen Meadows 2018