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Altländer Pfannkuchenapfel
type: Culinary, Sauce
synonyms: Altlander, Altlander pfannkuchenapfel, Altländer, Echter Altländer Pfannkuchenapfel, Echter Pfannkuchenapfel
identification: Medium to large size. Round tending to round conic. Base colour is greenish yellow to yellow with a deep red wash on the sun-exposed face, with some darker striping and abundantly marked with light-coloured lenticels which are most visible on the coloured face. The calyx is open and moderately large, set in a deep, funnel shaped basin surrounded by faintly knobbed crown. The stem is medium long and medium thick, and set in a deep, funnel shaped cavity.
characteristics: The flesh is cream coloured and crisp. Sharp and fruity.
uses: A cooking apple. Makes a tart, flavourful, lemon yellow sauce.
origins: Emerged as a chance seedling in the the 1840s in the Hamburg area of northern Germany. Survives today primarily as a heirloom cultivar grown by hobby orchardists. Named as orchard apple of the year in 2006 in northern Germany.
cultivation: Weakly to moderately vigorous, developing an upright crowned profile. Slow to start producing crops; once started, it produces best every other year. Does best in fertile slightly damp soils.
cold storage: Keeps up to two months with best flavours after one month in storage.
vulnerabilities: Fairly resistant to most disease.
harvest: In the middle of the fifth period.
pollination group: D
pollination peak: 14
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 5
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