Calville Blanc is one of the world's great cooking apples, noted for its distinctive sharp spicy flavor.
It is an ancient French variety, which crossed the Atlantic early in the history of the New World and soon gained a following amongst discerning North American apple enthusiasts. It is not the best looking apple, but you grow this one for the kitchen not for the fruit bowl - it is a cooking apple of the highest quality.
Calville Blanc keeps its shape when cooked. If sliced thinly it can be used for the classic French "tarte aux pommes" - as found in the window of any French patisserie shop. If cut into small pieces it cooks down into a thick textured puree with a superb rich aromatic flavor. It does not keep long, and is best used within a month or so of picking.
Like many good culinary apples, Calville Blanc produces a good juice with a sharp but balanced flavor. Calville Blanc is noted for its high vitamin C content.
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Calville Blanc can be grown successfully in most of the apple-growing regions of the USA. It bears fruit from an early age. In cooler regions it should be planted in a sunny location.
When grown in Europe Calville Blanc is considered a tree of slightly weak vigor but many growers in the USA find it relatively more vigorous - however in either case cropping is generally good though not spectacular.
Advice on fruit tree pollination.
Thought to have originated from Normandie in France in the early 1600s, but rapidly gained a following in England and North America.
Also known as Calville Blanc d'Hiver - translation means "the white winter apple".
