origins: Tr s bonne vari t pr conisée par Monsieur Georges Durand pour toute la Bretagne.. Vari t trouv e par Madame Marie Ménard en 1910 à St Germain en Matignon ...

characteristics: The flesh is ///////////. Sweet?sharp and brisk. Keeps for three months in cold storage.

origins: Picardie (France)

summary: not available

summary: not available

summary: A sharp apple used in the making of Asturian cider. One of 22 cider varieties recognized under the Denominación de Origen Regulada for the Principality of ...

summary: not available

summary: This cooking apple from the 1700s makes a somewhat tart, golden sauce, though rather mild.

characteristics: The flesh is cream coloured, finegrained, firm, crisp and very juicy. Sweet, with a rich aroma.

summary: not available

characteristics: The flesh is cream-coloured, fine-grained, crisp and tender. Sweet and slightly sharp, spicy and aromatic. Well flavoured.

characteristics: The flesh is pale yellowish, often with red stains under the skin. Soft and tender. Somewhat tannic in early stages of ripening, but becomes quite sweet when ...

origins: It was recoredin in the List of Entrants, Cider Variety Competition 1903?1929 by the Long Ashton Research Station by E. T. Lewis, Hill Farm, Dymock, likely ...

characteristics: The flesh is /////, shewy. Sweet. Keeps four months in cold storage.

origins: Fruits de Bretagne (France)

characteristics: The greenish white flesh is firm, crisp, sweet and tart, aromatic, developing distinct aromas of cinnamon, nutmeg and allspice, but needs lots of sunshine, ...

origins: Fruits de Basse?Normandie (France)

origins: Fruits de Bourgogne (France)

identification: Yellow, small Character of the

identification: green Character of the

summary: not available

origins: Fruits de Bretagne (France)