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Saint Martin
type: Cider, Pie
summary: Considered a vintage quality cider apple from the Calvados region of Normandy where it is one of the main ingredients in the making of the region's iconic apple spirit.
identification: Small tending to medium size. Round flattened to round conic. Greenish yellow base colour, washed and striped red on the sun-exposed half of the surface. The calyx is large and partly open, set in a shallow and wide basin. The stem is very short
characteristics: The flesh is firm and juicy. Bitter-sweet.
uses: Also used for apple pies and crumbles.
origins: Originated in the Pays d'Auge of Normandy in France during the 1800s.
harvest: Ready to be harvested in the middle of the fifth period.
notes: There is also a British dessert apple that is sometimes referred to as Saint Martin. The proper name of that varietal is Saint Martin's.
juice character: Classed as an vintage cider apple suitable for making a single varietal cider or can be used in blending. Brix 13.5, acidity 2.27 and 30.09
juice_classification: Bittersweet
pollination group: D
pollination peak: 15
ploidism: Diploid. Self sterile.
brix: 13.5
acidity: 2.27
harvest period: 5
sg: 1.0547
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