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Bassard
type: Cooking, Sauce
identification: Medium size, flat rounded to oblate. The skin is green blushed yellowish on the sun exposed face, sometimes pale orange. The eye is small and closed, set in a shallow and narrow, puckered basin. The stem is very short and medium thick, set in a medium deep and narrow, russeted cavity.
characteristics: The flesh is yellowish, coarse?grained, firm and crisp. Acidic.
uses: Primarily a cooking apple which makes a brisk and richly flavoured sauce.
origins: France, described in 1948
cultivation: Moderately vigorous.
cold storage: Keeps up to three months.
harvest: Late in the fourth period.
pollination group: G
pollination peak: 24
ploidism: Self sterile. Group G. Day 24.
cold storage weeks: 12
harvest period: 4
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