About the Improved Elberta
(mid-September) was introduced in 1907 and has great name
familiarity. It also is known as Early Elberta, Gleason Elberta,
Lemon Elberta, and Stark Early Elberta. Don’t confuse Early
Elberta with July Elberta, as the two varieties are quite
different. Improved Elberta also is different from the standard
Elberta, which seldom is grown in Oregon because it matures too
late. Improved Elberta fruit have yellow skin with a red blush.
The flesh is yellow, firm, freestone, and resists bruising.
Fruit are good fresh, canned, or frozen, and they have a tangy
flavor that’s better than Elberta’s.
Improved Elberta has name familiarity, and many customers ask
for it; yet, many of the newer introductions have a better
appearance. Improved Elberta does not compete well against
redder varieties. It’s a good producer, but it tends to drop
fruit just before maturity. It matures so late that early rains
increase the chance of brown rot. It is one of the few yellow
varieties that ripen satisfactorily even when picked slightly