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Erwin Baur
type: Cider, Dessert, Sauce
synonyms: Erwin Bauer
identification: Medium size. The yellow skin is extensively washed orange and marked with a pattern of darker red stripes. Liberally strewn with small, light coloured lenticels.
characteristics: Flesh is yellowish and fine textured, but hard and crisp. When fully ripe is it sweet, but otherwise tends to be tart. Highly aromatic, sweet when allowed to ripen fully., very fragrant with hints of pear and melon.
uses: An excellent dessert apple. Good in apple sauce and used by some in cider making.
origins: Developed in 1928 at the Kaiser Wilhelm Institut in Muencheberg, Germany, and namedin 1955 in honour of after the founder of the institute. It was likely a seedling from a Duchess of Oldenburg apple or a Geheimrat Doktor Oldenburg apple.
cultivation: Zone 3 to 6. Moderately vigorous and resistant to scab. Heavy cropper but has a tendency to producing biennially, but this can be controlled with thinning the fru month after petal drop. Ripens early in the FOURTH period.
notes: Roba is a more highly colored clone of Erwin Baur
pollination group: B
pollination peak: 7
ploidism: Needs pollinizer. Group B. Day 7.
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