An old Yorkshire culinary apple, thought to have arisen in the 18th century. Rated by the Victorian author Hogg as first-rate, it was nevertheless superseded in Victorian times by larger culinary varieties with better keeping qualities. Nevertheless it has the juicy acidity which is the basic requirement of a cooker. Its common alternative name - Yorkshire Goosesauce - hints at its culinary use to cut through the fat of winter goose recipes.
Yorkshire Greening is a good variety to grow in difficult locations - it is a tough tree and a reliable cropper.
