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Gros Damelot
type: Cooking, Cider, Pie
identification: Medium to large, round. The skin is glossy, greenish maturing to yellow and faintly blushed on the sun-exposed face when fully ripe. Sometimes marked with reddish freckles and dark lenticels. The calyx is large and open, in a puckered basin and surrounded by an unevenly knobbed crown.
uses: Used primarily for cider, but doubles as a cooking apple for making pies and tarts.
origins: France in the area of Rennes
cultivation: Vigorous, upright spreading tree. Tends to bear fruit every other year.
harvest: In the sixth period.
juice character: A mediocre cider apple. Sweet but lacking character. Often used to increase the specific gravity to the must.
ploidism: Diploid. Self sterile.
harvest period: 6
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