Michelin (apple)

Michelin is a variety of apple that originated in France. It is known for its unique flavor and texture, and is often used in cooking and baking due to its ability to retain its shape when cooked.

History

The Michelin apple was first cultivated in the 19th century in the Normandy region of France. It quickly gained popularity due to its unique flavor and texture, and by the early 20th century, it was being grown in other parts of France and Europe.

Characteristics

The Michelin apple is medium to large in size, with a round shape and a slightly flattened base. The skin is smooth and shiny, with a yellow-green color that is often streaked with red. The flesh is white, firm, and crisp, with a sweet-tart flavor that is often described as refreshing.

The Michelin apple is a late-season apple, typically harvested in October. It is known for its long storage life, often lasting well into the winter months.

Culinary Uses

Due to its firm texture and ability to retain its shape when cooked, the Michelin apple is often used in cooking and baking. It is particularly popular in French cuisine, where it is used in dishes such as tarte tatin and apple charlotte. It is also used to make cider, due to its high sugar content and balanced acidity.

Cultivation

The Michelin apple tree is hardy and adaptable, able to grow in a variety of climates and soil types. It is a vigorous grower, often producing large crops of apples. However, it is susceptible to certain diseases, such as apple scab and fire blight, and requires regular pruning and maintenance to keep it healthy.

See Also

• List of apple cultivars
• Apple
• Cider apple

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