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Arlet
type: Cider, Dessert, Eating, Pie
synonyms: Swiss Gourmet
identification: Medium to large size, round tending to round-conic. The skin base colour is green which is washed more than three quarters with bight red, over which are darker stripes. Sometimes marked with russet. The calyx is small and partly open, set in a deep and narrow, ribbed basin. The stem is long to very long and slender, set in a moderately wide and deep, russeted cavity.
characteristics: The flesh is creamy white, fine textured and firm, Very juicy, sweet and somewhat tart. Excellent pineapple flavour with hints of melon and cane sugar. Brix 12.5.
uses: A refreshing and flavourful dessert apple. It also make great pies. Sometimes used for making cider.
origins: Developed by Bernhard Krapf and at the Swiss Federal Research Station in Wadenswill (Switzerland) in 1958 by crossing Golden Delicious with pollen from Idared. The first fruit from the experimental variety was harvested in 1968 and it was released to European orchards during the 1970s. Between 1984 and 1986, a large number of cuttings were also sent to Washington and Oregon (USA) for further propagation and distribution in North America.
cultivation: A hardy, moderately vigorous, slightly drooping tree. Starts to bear fruit quite young. There is a tendency to become biennial, but this can be controlled with thinning after the fruit is set.
cold storage: Keeps up to four months. Develops a greasy feel in storage.
vulnerabilities: Moderately susceptible to black rot.
harvest: Ready for harvest starting early in the fourth period but suffers from pre-harvest fruit drop which can start as soon as the fruit starts to colour. Two harvests are necessary.
notes: Grown as an alternative to Jonathan in Europe where it is popular.
pollination group: B
pollination peak: 5
ploidism: Diploid. Self sterile.
cold storage weeks: 16
brix: 12.5
harvest period: 4
hardiness: 4
sg: 1.0504
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