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Coeur de Boeuf
type: Dessert, Sauce
synonyms: Claudine de Provence, Paradis Rouge, Pomme de Boeuf, Rouveau, Sanguine, Sanguinole, Blutapfel (the Blutapfel is also known by this name).
identification: Large, round-flattened apple. Skin colour is green washed dark maroon on the sun-exposed surface. Small tan dots are abundant across the surface, but most visible on the coloured facce. The calyx is small and closed, set in a medium deep and wide basin. The stem is medium long and stout, set in a deep and funnel-shaped basin.
characteristics: The flesh is cream to faint reddish with greenish veins. Sweet and fruity, aromatic.
uses: Great for puree, comes out lemon yellow, very sweet.
origins: Referred to as the Sanguine or Sanguinole in France during the Middle Ages and possibly as early as 1200. French nurseryman André Leroy, in his "Dictionnaire de Pomologie" (published 1873) suggests that the blood-red apple described by Pliny the Elder in his Historia Naturalis (prepared in 77 A.D.) may well have been the Coeur de Boeuf. It may have arisen in Brittany (France).
cultivation: Vigorous and spreading. Ripens mid to late October. Spur bearer.
cold storage: Keeps up to five months.
harvest: Starting in the middle of the fourth period.
notes: The Calville Rouge d'Hiver is also sometimes called Coeur de Boeuf.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self sterile.
cold storage weeks: 20
harvest period: 4
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