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Avrolles
type: Cider, Eating, Juice
synonyms: Avrolle, Pomme Rouge, Pomme Aigre
identification: Small to medium, round. The base colour is lemon yellow, washed red over which is a pattern of darker red stripes on the sun-exposed surface. Patches of russet at the stem cavity. The calyx is small and closed, set in a wide and shallow, pleated basin. The stem is moderately stout and moderately long, set in a deep and narrow, russetted cavity.
characteristics: The flesh is yellowish, often stained red next to the skin. Moderately tender. Juicy, sweet and very tart.
uses: Intended as a cider apple but widely used in its region for baking and juicing. Too tart for fresh eating.
origins: Originated Avrolles in what is now the Yonne region of Bourgogne Franche of north-central France. Widely grown in the Pays de l'Othe as well as in the Normandy region where is is one of several apples used in the production of Calvados.
cultivation: Moderately vigorous. Produces moderate crops annually, but favours slightly clayish soils rather than dry and rocky soils.
cold storage: Can be kept for up to six months, but the acidity decreases the longer it is kept.
vulnerabilities: Resistant to scab and canker.
harvest: Ready to be picked in the sixth period.
notes: Though the Avrolle is extremely sharp, it nevertheless produces a surprising quantity of sugar. Left to mature several months in storage, much of the acidity disappears, leaving a good fresh eating apple.
juice character: Presses out to a reddish must, but looses its colour quickly to become pale. Because of its high acidity, it is recommended that Avrolles should consitute less than one third of the apples in the must. Brix 13.50 degrees.
juice_classification: Sharp
pollination group: H
pollination peak: 30
ploidism: Diploid. Self sterile.
brix: 13.5
harvest period: 6
sg: 1.0547
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