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Usterapfel
type: Cooking, Eating, Sauce
synonyms: AnkebŠlleli, ChridebŸchsler, Grauer Fenchelapfel, Herbstglockenapfel, Pomme citron, Schafnase, Ustemer, Zitr nler Zitronenapfel, ZŸriapfel
identification: Small, round conic. At maturity the skin is glossy and has a greasy feel, pale to golden yellow with a light red blush on the sun exposed face and marked with light coloured lenticels, sometimes russeted. The stem is moderately long and slender, set in a moderately wide and deep, russeted cavity. The calyx is closed and set in a narrow, deep basin which is surrounded by a lightly ridged crown.
characteristics: The flesh is faintly yellow, crunchy, and fine grained. Very sweet, juicy, sprightly and pleasantly spicy. Keeps three months in cold storage.
uses: A good eating apple, also popular for cooking as well as making dried apple rings. The apple sauce made from this fru is popularly served with meat in Switzerland.
origins: Die Sorte soll um 1760 von einem Herrn Platter, der i den Niederlanden gedient hat, auf der Burg in Uster eingefuh worden sein It almost disappeared, but has been propogated in Switzerlan where it is growing inpopularity as a market and farmgate variety. Bereits 1750 soll der ˙Usterapfel¨ von einem Herrn Blatter v der Burg in Uster, der als Offizier in den Niederlanden gedient hatte, eingef hrt worden sein, weshalb man ihn anf nglich ˙Blatterapfel¨ nannte. Er wurde dann in der
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