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Schweitzer Orangenapfel
type: Culinary, Sauce
synonyms: Swiss Orange
identification: Medium size tending to large, flat rounded and sometimes round conic. Angular sides, often noticeably ribbed. The base colour is yellow with a brownish red wash fading to orange on the sun exposed face. The eye is very small, set in a narrow, though shallow basin which can be surrounded by a lightly knobbed crown. The stem is long and medium thickness set in a medium-deep, funnel-shaped basin. Feels greasy when ripe.
characteristics: The flesh is pale cream coloured and firm, crisp. Juicy and sweet, slightly tart, moderately spicy.
uses: Primarily a culinary apple used for baking and also for apple sauce.
origins: Developed in 1935 at the Forschungsanstalt Wadenswil (Switzerland) by crossing Ontario with Cox's Orange Pippin. Released in 1955.
cultivation: Moderately vigorous, spreading tree. Strong tendancy to produce fruit every other year. Fruit set is abundant and needs to be controlled in order to get adequate size fruit. Needs a warm location.
cold storage: Keeps up to four months and reaches maturity after two months.
harvest: In the first half of the fourth period.
pollination group: E
pollination peak: 17
ploidism: Diploid. Self sterile.
cold storage weeks: 16
harvest period: 4
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