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Antonovka Kamenithka
type: Culinary, Cider, Pie
synonyms: Antonowka Kamenithka
summary: Tolerates temperatures down minus 50 degrees Centigrade, this Russian apple is used for making tart pies and cider. It can be grown from seed and was often used for hardy rootstock.
identification: Medium tending to large size and round, round to round-conic. Green maturing to yellow with a pattern of short broken red stripes on the sun-exposed face. Small, dark and raised, russeted lenticels. The calyx is medium size and partly open in a moderately deep basin which is surrounded by an irregularly knobbed crown. The stem is short and medium thick, set in a deep and narrow cavity which is often russeted. Slightly waxy skin.
characteristics: The flesh is very pale greenish, soft and fine-grained. Juicy. Varying from sweet to quite tart.
origins: First described in 1889 as a chance seedling of Common Antonovka that emerged in the Kursk area of western Russia. Introduced in Europe during the early 1940s by Pepinieres Boccard, Geneva, Switzerland.
cultivation: Vigorous.
cold storage: Keeps up to three months.
vulnerabilities: Resistant to fire blight.
harvest: Ready for harvest in the first half of the third period.
notes: This is one of the few apples that can be grown reasonably true from seed. The seedlings are sometimes used as extremely cold-hardy root stock.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self sterile.
cold storage weeks: 12
brix: 12.1
harvest period: 3
hardiness: 3
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