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Swiss Limbertwig
type: Cider, Eating, Pie
summary: One of about a dozen limbertwig varieties that thrived in the clay soils of the Columbia Mountains in southeastern United States through the 1800s, this one emerged among the Swiss settlers. Typical of the limbertwigs, it is a hardy, flavourful, multi-purpose, long keeping apple variety.
identification: Medium size, round, often misshapen. Washed brick red over most of the yellow base colour. Large russet lenticels. The stem is moderately stout and medium length extending out over the shoulder.
characteristics: The flesh is white, fine-grained, firm, crisp. Sweet, spicy and richly flavoured with a cane sugar aftertaste.
uses: A firm, sweet and flavourful apple for fresh eating, makes tangy and sweet dried apple rings, holds its shape for pies and tarts and provides acidity and sugar for cider blends.
origins: Grown by early Swiss and German immigrants who settled in the Cumberland Mountain region of southeastern Kentucky (U.S.A.) during the 1860s. A typical limbertwig apple unlike any that they might have carried with them across the Atlantic, it is most likely that the Swiss Limbertwig is derived from a pippin of one of several limbertwig varieties that they encountered once arrived on the shores of America.
cultivation: Vigorous, upright spreading tree with weeping branches. Partial tip bearer.
cold storage: Keeps up to six months in storage.
harvest: Ready for harvest in the middle of the fifth period.
juice character: Amber, pronounced apple flavour, moderately acidic, medium body.
ploidism: Diploid. Self sterile.
cold storage weeks: 24
brix: 13
harvest period: 5
hardiness: 3
sg: 1.05
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