Pomiferous

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Calville Blanc d’Hiver

Other names: Blanche de Zurich, Blandureau d'Auvergne, Bonnet Carrée, Calville Blanc, Calville Blanche, White Calville, White Winter Calville. It is sometimes refered to as Pomme Glace which is actually a different variety of Calville.

Identification: A medium large to large, squat apple, five-crowned, misshapen and lumpy with distinctly angular faces. The skin is smooth, pale green to pale yellow with reddish blush on the sun side, but it turns progressively yellow in storage. Brown lenticels and some thin greyish russet spots. The stem is short, slender and set deep in an angular cavity which is lined with russet.

Characteristics: The flesh is creamy white, fine-grained, juicy, sweet and aromatic. Flavour is distinctively reminiscent of bananas.

Uses: Dual purpose. This is the quintessential ingredient for French apple tarts. Aside from its wonderful flavour and sharpness, it holds its shape well when baked. It is also recommended as the sharp component for cider and cider vinegar. Juice made with this variety has exceptionally high levels of Vitamin C, roughly three times that of most other apple varieties. Also a good eating apple if allowed to mature adequately.

Origins: Originated in Europe some time in the late 1500s and thought to be either French or German. The name comes from the town of Calville in France's Normandy region. It was first documented in 1598 as the Blanche de Zurich and is said to have been grown in the gardens of France's King Louis XIII. The first known reference to its current name was by Lelectier in 1628.

Cultivation: Vigorous, upright spreading tree with a tendancy to have droopy branches like a willow tree. Starts to bear fruit quite young and produces large crops annually. Prefers warmer climates and responds well when grown next to a sunny wall. Needs long, hot summers.

Ploidism: Diploid. Self sterile.

Progeny: Adersleber Calville, Signe Tillisch, Lombarts Calville

Notes: Claude Monet’s 1880 painting entitled Apples and Grapes depicts two kinds of apples; those on the left are Calvilles. The Calville was grown in the gardens of France’s King Louis XIII at Orleans in 1627 and by then American President Thomas Jefferson at Monticello in the 1770s.

16 weeks

Cold storage: This apple needs to be stored for about a month before it reaches its maximum flavour. It keeps well for up to four months.

Vulnerabilities: Somewhat susciptible to scab and prone to mildew.

Harvest: Ready for harvest in the middle of the fifth period.

Juice character: Low tannins, acidic

Juice classification: Sharp

Status: culinary

Pollination group: D

Pollination day: 15

Calville Blanc d’Hiver

Associated apples:

Adersleber Calville
Adersleber Calville
Type: dessert

Summary: Developed in the 1840s, this calville style apple is juicy and sweet with just a touch of refreshing tang.

Other names: Adersleber, Adersleber Kalvill, Lichthardsapfel, Calville d Adersleben

Lombarts Calville
Type: apple

Characteristics: The flesh is cream coloured, firm and coarse? grained. Sweet, juicy with rich flavours. Keeps two months in storage.


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