Pomiferous

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Name:

Pollination group:

Antonovka

Synonyms: Antenovka, Antoni, Antonovca, Antonovka obiknovennaia, Antonovka obyknovennaya, Antonovka prostaya, Antonovskoe yabloko, Antonowka, Antony, Bergamot, Cinnamon, Dukhovoe, German Calville, King of the Steppe, Nalivia, Possart’s Nalivia, Russian Gravenstein, Vargul

Identification: Medium to large size. The shape varies between conical and flat. Heavily ribbed at the crown and the surface is often lumpy. The skin is smooth and yellow. The stem is short and stout, set in a deep, often russetted cavity. The calyx is small and tightly closed set in a moderately deep basin which is surrounded by a knobbed crown.

Characteristics: The flesh is creamy white, coarse-grained and tender. Moderately juicy, slightly brisk and quite aromatic. Allow the fruit to mature to a yellow colour for fresh eating. Best for baking when the skin colour is still greenish.

Uses: Mostly used for baking and making sauces. Also for cider.

Origins: A chance seedling first recorded in 1826 as originating in the Kursk region or Western Russia.

Cultivation: Vigorous, upright tree. Spur bearer. Tends to produce best every other year with heavy crops. Very cold tolerant and produces the best fruit in cool climates -- down to Zone 3 -- though the harvest tends to be later. Deep taproot.

Ploidism: Diploid. Self sterile.

Notes: The seedlings of this variety are commonly used as root stock in cooler climates. Antonovka apple trees can also be grown from seeds since they grow remarkably similar to the mother tree.

12 weeks

Cold storage: Keeps up to three months, flavours mellow in storage.

Vulnerabilities: Susceptible to fire blight but scab resistant.

Harvest: Early in the fifth period, 110 to 130 days after petal drop.

Harvest period: 5

Type(s): Culinary, Cider, Sauce

Pollination group: C

Pollination day: 9


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Associated apples:

Angold
Angold
Type: Dessert

characteristics: The flesh is cream-coloured, crisp and juicy. Sweet and sprightly.

Burgundy
Burgundy
Type: Dessert, Eating

characteristics: The flesh is creamy-white with a good deal of red stain next to the skin. Crisp, firm and fine textured. Juicy and sweet, sprightly with good flavour.

Synonyms: Burgandy

Imrus
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Type: Dessert, Eating, Juice, Sauce

characteristics: The flesh cream-coloured, fine-grained is sweet-tart and fragrant.

Orlovim
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Type: Dessert

origins: Bred for genetic resistance to scab at the All-Russian Research Institute of Fruit Crop Breeding in Oryol, Russia, by crossing Antonovka with SR0523. Introduced ...

Orlovski Pioner
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Type: Dessert

origins: Bred for genetic resistance to scab at the All-Russian Research Institute of Fruit Crop Breeding in Oryol, Russia, by crossing Antonovka Krasnobochka with ...

Synonyms: Orlovski

Pervinka
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Type: Dessert

origins: Bred for genetic resistance to scab at the All-Russian Research Institute of Fruit Crop Breeding in Oryol, Russia, by crossing Antonovka Krasnobochka with ...

Reglindis
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Type:

characteristics: The flesh is ???????????????????, fine grained, crunchy. Juicy, mildly sweet?tart and aromatic.

Slavyanka
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Type:

characteristics: The flesh is white, fine grained and soft. Juicy and sweet, aromatic.