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Belle Flavoise
type: Culinary, Juice, Sauce
synonyms: Considerable confusion exists in regards the Belle Flavoise. Generally, the name is used to denote a yellow, pearmain-style apple (see Yellow Bellflower ) which originated in Connecticut (U.S.A.) and was introduced in Europe during the 1800s is most widely considered to be the Belle Flavoise or better known by its varietal name, Yellow Bellflower. However, the Belle Flavoise described here seems to have originated in continental Europe prior to the emergence of the Yellow Bellflower. Britain's National Fruit Collection lists both apples separately -- the one that is a synonym of the Yellow Bellflower and the varietal which is described here.
summary: An early cooking apple good for sauces and also makes a brisk juice.
identification: Medium size, round and flattened at both ends and distinctly ribbed and crowned. Skin base colour is pale greenish-yellow over which is a dense pattern of pink stripes on the sun-exposed face. The calyx is large and partly open, set in a shallow and narrow basin, surrounded by a low, irregular crown.
characteristics: The flesh is pale yellowish, tender. Juicy, crisp and quite sharp.
origins: Thought to have originated in France during the 1800s. Parentage unknown.
cultivation: Moderately vigorous, upright spreading spur bearer. Tends to produce best crops every other year.
cold storage: Keeps up to two months.
harvest: Over the span of several weeks starting in the middle of the third period. Prone to dropping when ripe.
pollination group: C
pollination peak: 9
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 3
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