Grenadier (apple)

Grenadier is an English cultivar of domesticated apple mainly used for cooking.^[1] It originated in the mid-19th century in Buckinghamshire.^[2] It was first recorded in 1862 in Maidstone, Kent, exhibited by Charles Turner of Slough, Berkshire, and then commercially introduced by Bunyard Nursery.^[3]

It is generally easy to grow and reliably bears heavy crops. It tolerates wet conditions and resists disease and frost damage to blooms. First Class Certificate from Royal Horticultural Society in 1883.^[4] It earned the Award of Garden Merit by the Royal Horticultural Society in 1993.^[5]

The fruit has smooth, pale green skin,^[2] changing to yellowish green when ready to pick,^[3] and is lumped and sometimes widely ribbed, with no apple russet.^[2] The flesh is off-white, sometimes tinged with green,^[3] with a sharp taste. It melts in cooking resulting in a good^[2] yellowish^[3] puree, used as a in apple jam^[2] or for apple sauce; it is not recommended for pies.^[3] It ripens in early mid-season (mid-August in the United Kingdom) and keeps fresh for about one week. It is self-sterile and a good pollinator for other apples.^[2]

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