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Châtaignier
type: Cider, Dessert, Sauce
synonyms: Castagnola, Chastaignier d'Hiver, Chataigne de Leman, de Castegnier, de Chastignier, de Chataignier, Maltranche, Martrange, Martrange Chataignier, Matrange Rouge, Pomme de Chatinier, Pomme de George, Violette, Winter Kastanien Apfel
summary: Good eaten fresh or baked, Wonderful sauces. Also used in ciders.
identification: Medium tending to large, round flattened, sometimes showing a slight tendency to conic. The skin is thin and glossy and greenish yellow at maturity. Half to three-quarters of the surface is washed with a dull, dark red, often marked with bright red, broken striping. The calyx is medium size and closed, set in a moderately wide and open basin. The stem is moderately thick and short, set in a deep and narrow cavity, surrounded by a patch of russet.
characteristics: The flesh is white and breaking. Sweet and sprightly, somewhat tannic.
origins: Originated in Normandy (France), perhaps as early as the 1200s.
cultivation: Moderately vigorous. Spur bearer.
harvest: Ready for harvest toward the end of the fifth period.
pollination group: F
pollination peak: 23
ploidism: Diploid. Self sterile.
harvest period: 5
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