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Roter Stettiner
type: Culinary, Jelly, Pie, Sauce
synonyms: Ada Apfel, Adam, Annaberger, Bamberger, Bieitigheimer, Belle Hervey, Berliner Glasapfel, Bietigheimer Red, Blut Reinette, Bodigheimer, Bolzenapfel, Butter Apfel, Eisenapfel, Herrenapfel (not to be confused with the Reinette de Champagne which is also known by this name and the Aargauer Herrenapfel ), Kaiserkrone, Mahler, Mohrenstettiner, Pomme de Fer Vineuse, Pomme Rouge de Stettin, Red Bietigheimer, Rohwiener, Rosenapfel, Rote Reinette, Roter Asbacher, Roter Bamberger, Roter Hern Apfel, Roter Kaiser Apfel, Roter Kirsch, Roter Wiener, Roter Winter, Rubiner, Sauerbreitling, Schuller, Spater Belichheimer, Strohmer, Vineuse Rouge, Wiener-Apfel, Winter Sussapfel, Winter Wollenschlager, Winter?Apfel, Zwiebelapfel
identification: Large, round and often oblong-conic with pronounced ribs. The base colour is green over which is a dark red or maroon wash covering all sun-exposed surfaces. The calyx is very small and partly open, set in a wide and shallow, lightly puckered basin, sometimes surrounded by an irregularly knobbed crown. The stem is short and medium stout, set in a shallow and narrow, russeted cavity. Smooth but tough skinned.
characteristics: The flesh is greenish, firm and fine-grained. Juicy and sweet, brisk with a vinous flavour. Tends to go so within a few days after being picked.
uses: A cooking apple, it makes a sweet and mild flavoured sauce.
origins: Originated in Germany. Described in 1598 as Vineuse Rouge and first called Roter Stettiner in 1776
cultivation: Moderately vigorous, upright spreading tree. Starts t
cold storage: Up to two months, but best used as soon as possible
harvest: In the first half of the fifth period. The apples tend to drop as soon as they ripen, sometimes earlier due to the size and weight of the fruit.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self sterile
cold storage weeks: 8
harvest period: 5
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