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Pollination group:


Identification: Small to medium size. The base colour is pale green washed deep red, sometimes brownish.

Characteristics: The flesh is white, sweet-tart. Aromatic. Brix 12.9, acidity 6.2 g/litre

Uses: At one time highly rated as a cider apple, but now appreciated also as a cooking and fresh eating apple.

Origins: Originated in the Kanton St. Gallen (Switzerland) and first described in 1817

Cultivation: Weak to moderately vigorous.

Ploidism: Diploid. Self sterile.

Vulnerabilities: Susceptible to scab and fire blight.

Brix: 12.9

Specific gravity: 1.052

Acidity: 6.2

Type(s): Cooking, Cider, Eating


Apples with a similar sounding name:

Responsive image
Type: Culinary, Cider

characteristics: The flesh is pale greenish, firm, crunchy and coarse grained. Very juicy, tart and lightly spicy. Brix 12.4, acidity 7.5 g/litre

Synonyms: Museau de mouton, Schafnase, Nahtapfel, Rathapfel, Rothacher, Junkerapfel