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Dabinett is a variety of apple, customarily used in Somerset for making cider.

History

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

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.

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 Thatchers and Sheppy’s.

Written on May 3rd, 2012 , Fruits Tags:

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