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Roter Münsterländer Borsdorfer
type: Cider, Eating, Sauce
synonyms: Roter Munsterlander Borsdorfer, Roter Borsdorfer
identification: Medium tending to large, round and sometimes slightly conic. Greenish base colour is washed dark red on the sun-exposed face and is lightly marked with sparse, small, light-coloured lenticels. Marked with prominent patches of russet. The calyx is medium to large and open, set in a shallow basin. The stem is very short and stout, set in a narrow and shallow, russetted cavity.
characteristics: The flesh is greenish-white, coarse-grained, somewhat sweet-tart.
uses: Originally used for cider making, now also favoured for apple sauce and fresh eating.
origins: Originated in the Lower Saxony region of northern Germany
cultivation: Moderately vigorous and grows to 10 metres on its own roots. Prone to becoming biennial.
cold storage: Up to three months
vulnerabilities: Somewhat susceptible to fire blight, scab and mildew
harvest: Toward the end of the mid-season.
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: D
pollination peak: 14
ploidism: Diploid. Self sterile.
cold storage weeks: 12
harvest period: 5
flowers: white
foliage: Green
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