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d'Eylau
type: Cooking, Cider
synonyms: Eylau, Dello
identification: Medium tending to very large. Cylindric. The skin is bright yellow and almost competely washed with bright red over which are darker stripes. The calyx is open and set in a deep basin. The stem is thin and long, set in a shallow cavity, often adjacent to a swelling.
characteristics: The flesh is white with some pink stain under the skin. Very juicy and sweet.
uses: A cooking apple. Also used for making cider.
origins: Found growing extensively in the township of Albertville and in Trentaise, Savoie (France), the variety was likely brought to France by one of Napoleon's soldier who had fought at the Battle of Preussisch Eylau in 1807.
cultivation: Very vigorous. Tolerates windy areas.
cold storage: Keeps for up to two months.
harvest: Ready for harvest in the middle of the fifth period.
pollination group: D
pollination peak: 13
ploidism: Triploid. Produces no viable pollen.
cold storage weeks: 8
harvest period: 5
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