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Anis Rosalie
type: Culinary
synonyms: Anis rose, Azeroly anisé, Azeroly, Mazoréli
summary: Regarded as the queen of all cooking apples in its native Charentes region of France.
identification: Small to medium, round to round flattened. The base colour is green, bushed red on the sun exposed face. A layer of gold russet that starts at the calyx and spreads down across the faces as the apple ripens, to the point where it can almost completely cover the surface. The calyx is medium size and completely closed, set in a shallow and wide basin. The stem is short and stout, set in a wide and funnel shaped cavity.
characteristics: The flesh is yellowish. Fine-grained, firm, somewhat dense and dry. Very sweet with a distinct flavour of anise.
origins: Originated in southwestern France, along the foothills of the Pyrenees. Listed by André Leroy under the name Azeroly Anizé in his "Dictionnaire de Pomologie" Volume 3, 1873. He estimated that it had been in cultivation for about 50 years by that time.
cultivation: Moderately vigorous. Stands up to coastal winds.
cold storage: Keeps up to four months.
harvest: Starting the latter part of the fourth period, sometimes early fifth.
pollination group: D
pollination peak: 15
ploidism: Diploid. Self sterile.
cold storage weeks: 16
harvest period: 4
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