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Deutscher Gold-Pepping
synonyms: Allemand, Allemande, Herrenhäuser Deutscher Pepping, Deutscher Goldpepping, Hoyaische Goldrenette
identification: Small to medium size and round, sometimes lightly flattened. Greenish yellow base colour, maturing to rich yellow, marked with abundant russet lenticels and a network of russetting across the faces. Sometimes blushed light red on the sun exposed face. The calyx us partly open and large, set in a shallow, wide basin which is surrounded with russet halos. The stem is short and stout, set in a moderately shallow and wide cavity.
characteristics: The flesh is faintly yellow and fine-grained. Very firm when first harvested, but becomes tender in storage. Juicy and lightly spiced, sweet with a light wine flavour.
origins: Grown in the Hannover area of Germany under the name Pepping Allemand during the early 1800s, but thought to have originated elsewhere in Europe. Listed as the Pepin Allemand de Herrenhausen by pomologist Dr. August Diel in 1833, as the Pepping Allemande by Johann Oberdieck in 1859, the Allemande by Charles Downing in 1869 and the Pomme d'Or d'Allemagne by André Leroy in 1873.
cultivation: Moderately vigorous, upright crown shaped. Produces generous crops. Does not do well in windy locations.
cold storage: Keeps four months in storage, flavours peak after one month.
harvest: Ready for harvest in the fifth period.
notes: A few European nurseries apparently still carry this variety.
pollination group: F
pollination peak: 23
ploidism: Diploid. Self sterile.
harvest period: 5
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