Dabinett

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Malus domestica 'Dabinett'
Dabinett.jpg
Cultivar'Dabinett'
OriginEngland, probably early 1900s

'Dabinett' is an apple cultivar, customarily used in Somerset for making cider.

History[edit]

'Dabinett' probably dates from the early 1900s, when it was found by William Dabinett growing as a wilding (a natural seedling) in a hedge at Middle Lambrook, South Petherton, Somerset.[1] The exact genetic makeup of Dabinett is unknown, though one 'parent' was probably the Chisel Jersey apple, a similar late "bittersweet" variety. The variety became very popular and was widely planted across the south-west of England.

A seedling of this variety, known as 'Black Dabinett', also locally known as 'Tommy Rodford', arose at Kingsbury Episcopi near Martock.[2] It is similar to 'Dabinett' proper but is purplish in colour and generally more vigorous.

Characteristics[edit]

Classed as a "bittersweet" cider apple, 'Dabinett' has small, yellow-green fruit flecked with red, usually harvested in November in the United Kingdom. The flesh is greenish and aromatic. The tree has a relatively small and spreading habit; it has a high resistance to apple scab and canker. Acid content 0.18%

The fruit is of sufficient quality to make a single varietal cider, and a number of commercial cider manufacturers produce ciders made solely or primarily with 'Dabinett' apples, including The Tricky Cider Co, Thatchers and Sheppy's.

References[edit]

  1. ^ Morgan, Richards and Dowle, The New Book of Apples, Ebury, 2002, p.282
  2. ^ Morgan, Richards and Dowle, p.281
  • "Cider apple variety: Dabinett". New South Wales Department of Primary Industries.
  • "Dabinett", National Fruit Collection, University of Reading and Brogdale Collections, retrieved 18 October 2015