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Budimka
type: Cooking
synonyms: Boudinica, Dulabija, Ruzicarka, Senabija, Stambolka, Tafetica
identification: Medium tending to large, flat. Skin colour is pale yellow over which is a reddish orange flush on the sun-exposed face. Some russeting can be present around the stem.
characteristics: The flesh is white, crisp and somewhat sweet-sharp with a fruity, spicy flavour.
uses: A cooking apple that holds its shape.
origins: A Serbian variety that was already wide spread in the early 1900s. The name stems from Buda, once the capital of Hungary.
cultivation: Moderately vigorous, upright spreading spur bearer. Cold hardy. Can be harvested in middle of the third period and can be kept two to three months in cold storage..
mutations: None
cold storage: Keeps three to four months in cold storage.
vulnerabilities: Resistant to apple scab.
notes: This variety is used to make Jabukovaca, a double distilled apple brandy fromthe Republic of Serbia.
pollination group: C
pollination peak: 8
ploidism: Self sterile. Group B. Day 6.
cold storage weeks: 16
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