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Bovarde
type: Culinary, Sauce
synonyms: Gros de Vaud, Orbe, Pomme Bovarde, Reinette Bovarde
summary: A heritage Pearmain-type, cooking apple from Switzerland. Makes a fragrant, sweet-tart, yellow sauce.
identification: Large to very large. Round conic to oblate. The base colour is yellow which is washed red, marked with darker stripes on the sun exposed face. Russet lenticels show as light coloured dots against the background of red. The calyx is medium size and closed, set in a deep and narrow basin which is surrounded by an irregularly knobbed crown. The stem is very short and medium thick, set in a deep and narrow cavity which is surrounded by a large patch of russet.
characteristics: The flesh is cream-coloured, fine-grained, tender, yet crisp. Juicy and sweet-tart with a pronounced musky flavour.
origins: Believed to have originated as a chance seedling in the Lausanne region of western Switzerland in the early 1800s and widely grown around Waadtland. Described and illustrated by Gustav Pfau-Schellenberg in 1863. Mentioned briefly in "L'horticulture Dans Les Cinq Parties Du Monde" by Charles Baltet in 1895 and in the "Catalogue des Pommes et Poires du Valais" published by the Fédération des Sociétés d'Agriculture du Valais in 1887.
cultivation: Moderately vigorous, dome shaped crown. Spur bearer. Produces moderate harvests, usually on an annual basis. Prefers lower elevations to achieve best flavours. Blooms rather lated. Hardy.
cold storage: Keeps up to four months. Needs about two months in storage to fully mature.
harvest: Ready for harvest starting in the middle of the fifth period, but fruit reaches its best flavours after two months in storage.
notes: There is also a Bovarde Corbaz and a Bovarde Tardif both of them either seedlings or mutations or the Reinette Bovarde, also originating in the Kanton Waadt in Switzerland.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self sterile.
cold storage weeks: 16
harvest period: 5
hardiness: 4
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