selected in New Zealand, 1952-1969
| Features | Tasty, many uses, from raw consumption to baking. Due to the high Vitamine C content, the pulp does not discolor immediately when cut. |
| Appearance | Scarlet to dark red on golden yellow ground color, smooth, shiny shell, elongated shape, medium-sized, white to cream flesh. |
| Flech | Very crisp, compact and firm, juicy with a fine texture |
| Taste | Aromatic, fruity with a pleasant sweetness-acidity |
| Minimum diameter | 60 mm |
| Firmness | 7, 8 -9, 5 |
| Sugary content (° Brix) | 11, 5 -12, 5 |
| Acidity | 5, 3-6, 5 g/l |
| Vitamin C | 28, 6 mg |