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Bonne Hotture
type: Culinary, Dessert
synonyms: Bonne Auture
summary: At one time this was a highly regarded fresh-eating apple in the Loire Valley of western France. Favoured for its juicy, sweet and nutty flesh, it has slowly made its way into the orchards of apple lovers beyond the confines of continental Europe.
identification: Small to medium, round and flattened. The skin is greenish-yellow maturing to golden yellow. Rough-textured, russetted and marked with scattered russet lenticels. The calyx is medium size, partly open and set in a medium-deep basin which is lightly puckered. The stem is short and slender, set in a deep, narrow cavity.
characteristics: The flesh is white, fine-grained and melting. Juicy, very sweet with a slight tartness, and aromatic with a nutty flavour.
uses: Dessert and culinary.
origins: Though there seems to be no record of its origins, it was believed to have originated in the Loire River Valley several centuries ago. In his "Dictionnaire de pomologie: Pommes" (published in 1873), French pomologist André Leroy states that this apple was widely grown in the Maine et Loire Departments situated west of Paris. It was a favoured item in the region's markets through the 1800s and early 1900s.
cultivation: Moderately to weakly vigorous. Crops heavy and has a slight tendency to bear biennially. Does best in moist soils.
cold storage: Keeps up to three months.
harvest: Ready for harvest in the middle of the fifth period. Fruit tends to drop as it ripens.
pollination group: D
pollination peak: 13
ploidism: Diploid. Self sterile.
cold storage weeks: 12
harvest period: 5
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