There are many varieties of apples: there are those that are eaten directly, those prepared as applesauce or juices, those that are used in pastry and pies, and even those that are cooked with meat, especially game. Some varieties of apples give off a delicious scent of cinnamon, honey, banana, hazelnut and anise. Maintenance of the apple tree, fruit cultivation and harvest all depend solely on the type of species. 

There are about twenty thousand varieties of apples, ranked in about forty species. The apple tree is a fruit tree native to Asia, of the Rosaceae family, and which goes by the scientific name “Malus”.

The varieties of apple trees 

Golden apples are grown in well-maintained soil enriched by fertilizer. This very hardy variety can be transported very far, for commercial purposes for example. The production is quite quantitative, but its flavour is a bit bland. The “Belle Fille de Salins,” to differentiate from the “Belle de Boskoop” which is similar, is favourable to cool climate. It results from the grafting of several species, and is thus resistant to scab. It exudes a bitter almond taste. It is planted at high altitudes, such as mountains, because it can withstand frost. The “Belle de Boskoop” is a variety that is also resistant to scab and cold. The Calville Blanc d’Hiver, a sweet and very juicy species, is among the best varieties of apples. Slightly frail, the fruit must be protected from strong sunlight, rain showers, scab and certain insects. It is thus recommended to wrap fruits in bags. The Court-Pendu Gris has great success because of its scent and taste. The tree and its fruits are resistant. This variety of apple can be stored for long periods of time and does not fear transportation. Cox’s Orange Pippin is the best kind to eat raw; it is very juicy with a slightly acid taste. This frail species fears the cold, high temperatures and parasites. The Delbarestival (or Delcorf), characterized by an anise and fennel flavour, must be pollinated by the Golden Delicious, the Delbard Jubilee or Red Delicious. When ripe, the “Reinette du Mans” has a tender and sweet flesh, with a vanilla aroma. This variety can be grown in mountains.

Fruit harvest 

The “Belle Fille de Salins” is picked every other year in October. However, its fruit can be preserved for eight months. The “Court-Pendu Gris” tree needs thinning. Since its peduncles are short, the branches must also be thinned to prevent apples from falling prematurely as they grow. Harvesting is done in November, and the fruits can be stored for five months. Picking the Delbard Jubilee occurs in October and the fruit can be kept for three months. Since the tree is very hardy it can be grown anywhere. Nonetheless, in order to produce fruit every year, it requires thinning and an anti-scab treatment. The “Belle de Boskoop” is picked from the beginning of November, and needs some time, about one to two months, to fully ripen on the spot. The harvest period of the “Calville Blanc d’Hiver” lasts six months, from the early snow in November-December to late spring in April-May. Cox’s Orange Pippin is harvested at the end of September and must be consumed before February. The “Delbarestiva”l is picked late August and can be kept for a month. Harvesting of the “Reinette du Mans” takes places in early October, but the fruit can be kept until August.

The different uses of apples 

Because of its scent and taste, the “Belle Fille de Salins” is appreciated as juice or applesauce. The “Belle de Boskoop” is great for cooking, in applesauce, pastries and pies. It can usually be eaten until February. The “Court-Pendu Gris”, distinguished by a cinnamon and anise taste, is an excellent variety of apple to eat fresh. It is rich in vitamin C, and should therefore be consumed raw. But given its particular scent, it can be cooked and used in the preparation of desserts. The “Delbard Jubilee” can be consumed directly or used in the preparation of desserts and dishes. Its taste and blended scent of banana, honey and hazelnut are greatly appreciated. As for the “Delbarestival”, it is prepared as juice or pies. The “Calville Blanc d’Hiver” can be used in pies or eaten raw. The “Tentation” or “Delblush” is also eaten raw, in desserts, applesauce, or with game dishes. Mixed with other varieties, the “Reinette du Mans” is used in the preparation of cider, but can also be eaten raw or stewed.

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Published in Orchard by Alexander on 04 Jul 2011