Prolific bearer, every year. I think this is a French apple; the skin can get very dark when the weather is sunny. The flesh is rather white and firm, and the ripening season is fairly early; first half of September. The taste is undistinguished and slightly acidic, but this isn't necessarily a bad thing; there is a place for average-flavour apples. In a dish where the other ingredients have unusual flavours, the last thing you want is a fine-flavoured apple; it just distracts.
compiled by Nigel Deacon / Diversity website
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