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Aargauer Herrenapfel
type: Cooking, Culinary, Cider, Eating, Pie, Sauce
synonyms: Herrenapfel (the Reinette de Champagne is also known by this synonym), Süssreinette, Sweet Reinette, Backapfel, Gelbweiler, Mättleapfel, Erdbeerapfel, Erdbeerapfel, Pomme Messieurs d'Argovie
summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s. Mostly used for cooking, but can be eaten fresh as well or can be used to make wonderful dried apple rings. Also used for cider.
identification: Medium to large size. Round conic. Base colour is pale yellow over which is a pattern of red striping, faint and scattered on the shaded side, dense on the sun exposed face. Lenticels are large and tan to light brown. The stem is short and medium thick, set in a deep, funnel-shaped and russetted cavity. The eye is large and open, set in a wide, ribbed basin. Look for scattered, large, brownish lenticels.
characteristics: The flesh is white, fine-grained. Quite juicy and sweet-tart.
origins: Arose in the 1700s in Canton Aargau, Switzerland.
cultivation: Weakly vigorous. Biennial. Prefers light soils. Tolerates cool climates. Slow to develop when young, but produces heavy harvests once mature.
cold storage: Keeps up to two months. Skin tends to become waxy in storage.
harvest: In the latter half of the fifth period.
pollination group: F
pollination peak: 23
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 5
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