Calville Blanc d'hiver
Calville Blanc d'hiver is a cultivar of apple that originated in France during the 17th century. It is most commonly known for its unique, elongated shape and pale yellow color.
History[edit]
The Calville Blanc d'hiver apple was first recorded in the 17th century in France. It quickly gained popularity due to its unique flavor and texture, and was often used in French cuisine, particularly in tarte Tatin, a classic French apple tart. The apple is also known for its high Vitamin C content, which is higher than most other apple varieties.
Characteristics[edit]
The Calville Blanc d'hiver apple is easily recognizable due to its unique, elongated shape. The skin of the apple is a pale yellow color, often with a slight red blush. The flesh of the apple is white, with a crisp texture and a tart, tangy flavor. The apple is also known for its high Vitamin C content, which is higher than most other apple varieties.
Cultivation[edit]
The Calville Blanc d'hiver apple is a hardy variety, able to withstand colder temperatures than many other apple varieties. It is also resistant to many common apple diseases, making it a popular choice for cultivation. The apple is typically harvested in late autumn, and can be stored for several months.
Uses[edit]
The Calville Blanc d'hiver apple is often used in cooking, particularly in French cuisine. Its tart, tangy flavor makes it an excellent choice for use in tarte Tatin, a classic French apple tart. The apple is also often used in cider production, due to its high sugar content.
See also[edit]
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