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BŽraud
type: Eating, Juice, Pie, Sauce
synonyms: Beraud, Reinette BŽraud, Reinette dorŽe
identification: Medium to large, round. Yellow, sometimes with a faint orange blush. Marked with abundant russet lenticels.
characteristics: The flesh is crunchy. Tart and fruity
uses: Can be eaten fresh, but the sweetness and flavour comes through when cooked. Holds its shape well for tarts and pies. Also used for apple sauce and for juicing.
origins: Ard che
cultivation: Exceptionally heavy harvests. Very hardy.
cold storage: Keeps up to four months.
harvest: Starting. Fruit hangs well into winter.
ploidism: Self sterile.
cold storage weeks: 16
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