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Gelber Münsterländer Borsdorfer
type: Cooking, Dessert
synonyms: Edelborsdorfer, Gelber Borsdorfer, Sippelappel
identification: Small to medium size. Round flattened. The base colour is greenish yellow, blushed reddish brown on the sun-exposed face. The calyx is medium size and partly open, set in a wide and shallow basin, surrounded by russetting. The stem is very short and stout, set in a narrow and moderately deep, russetted cavity. The skin becomes greasy when ripe.
characteristics: The flesh is cream-coloured. Fine-grained, crisp, firm and sweet-tart. Aromatic. Continues to develop flavour and sweetness in storage.
uses: Dessert apple and cooking.
origins: Originated in the Oldenburger Münsterland region of northern Germany during the middle 1800s.
cultivation: Moderately vigorous. Grows best in sandy-clay soil. Produces heavy crops
cold storage: Keeps four three months in cold storage.
harvest: Ready for harvest in the middle of the fifth period.
notes: Note that there are several apple varieties known by variations of the Borsdorfer name: Borsdorfer , ( Angelner Borsdorfer ), Roter Münsterländer Borsdorfer , Thurgauer Borsdorfer , Borsdorfer Herbstrenette and Gelber Münsterländer Borsdorfer .
pollination group: E
pollination peak: 19
ploidism: Diploid. Self sterile.
cold storage weeks: 12
harvest period: 5
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