Borsdorffer

Origin/History

This apple, above all others, is the most highly esteemed in Germany. Diel calls it the "Pride of the Germans." It is believed to have originated either at a village of Misnia called Borsdorf, or at a place of the same name near Leipzig. It is one of the earliest recorded varieties of the Continental authors; it is mentioned by Cordus in 1561 as being cultivated in Misnia, where he notes it is highly esteemed for its sweet and generous flavour and for the pleasant perfume which it exhales. Wittichius, in his Methodus Simplicium, attributes to it the power of dispelling epidemic fevers and madness. According to Forsyth, it was such a favourite with Queen Charlotte that she had a considerable quantity imported from Germany for her own private use. It does not seem to have been known in England before the close of the 18th century; it was first grown in the Brompton Park Nursery in 1785. Elliott lists it simply as "Foreign."

Tree

A free grower and very hardy, not subject to canker, and attains the largest size. The bloom is also very hardy, withstanding the night frosts of spring better than most other varieties. Very prolific. If grafted on the paradise stock, it may be grown as an open dwarf or as an espalier. In Herefordshire, this variety has not got beyond the garden of the amateur. (Herefordshire Pomona; not described in Downing or Elliott.)

Fruit

Size: The sources differ slightly. The Herefordshire Pomona describes the fruit as below the medium size; Downing calls it a small apple; Elliott describes it as medium. The preponderance of evidence places it below medium to small.

Form: The Herefordshire Pomona describes it as roundish oblate, rather narrower at the apex than the base, handsomely and regularly formed, without ribs or other inequalities. Downing and Elliott both describe it as roundish oval, narrowing at the eye.

Stem: Short and slender. (Herefordshire Pomona; not described in Downing or Elliott.)

Cavity: Narrow, even, and shallow, lined with thin russet. (Herefordshire Pomona; not described in Downing or Elliott.)

Calyx: Large and open, with long reflexed segments. (Herefordshire Pomona; not described in Downing or Elliott.)

Basin: Rather deep, round, and pretty even. (Herefordshire Pomona; not described in Downing or Elliott.)

Skin: Shining; pale waxen yellow in the shade and bright red next the sun (Herefordshire Pomona); Downing describes it as pale yellow with a full red cheek, and Elliott as pale yellow with a red cheek. The surface is strewed with dots which are yellowish on the sunny side and brownish in the shade, and marked with veins and slight traces of delicate, yellowish gray russet (Herefordshire Pomona); Downing notes it is sprinkled with a little russet.

Flesh and Flavor: Yellowish white (all sources agree); crisp (all sources agree); Downing adds very firm. The Herefordshire Pomona describes the flesh as delicate, brisk, juicy, and sugary, with a rich, vinous, and aromatic flavour. Downing concurs on a rich, brisk, perfumed flavor. Elliott characterizes the flavor as sub-acid, which contrasts somewhat with the sugary quality emphasized by the other two sources.

Core/Seeds: Not described in any source.

Season

The Herefordshire Pomona gives November to January; Downing extends this to November to February; Elliott notes November and December only.

Uses

A dessert apple of the first quality. (Herefordshire Pomona; not described in Downing or Elliott.)

Subtypes/Variants

Not described in any source.

Other

Not described in any source.