Reinette
AppleREINETTE
Origin and History
The term Reinette, designating a distinct class of apples, was introduced into English from the French. According to Leroy, French horticultural literature shows the word has been in use for approximately four hundred years. What began as a single variety has expanded over time to include several hundred named varieties. Leroy proposes that all Reinettes are descended from the original variety, Reinette franche (also called Reinette Blanche), identified as the French Reinette of Downing.
The etymology of the word is disputed. Some etymologists hold that it is the diminutive form of Reine (French for queen), while others believe it is a corruption of Rainet, a colloquial French word meaning a small frog.
Note on classification: While European pomologists recognize Reinettes as a distinct type, examination of technical descriptions of the various Reinettes shows they do not possess any constant characters peculiar to themselves. The classification remains somewhat arbitrary, with different pomologists conceiving of the Reinettes differently.
Fruit
Form and Shape:
Handsomely shaped; the convexity or bulge of the middle of the apple toward the eye is the same as that toward the stalk, or not much different.
Skin:
Gray dotted, or with russety patches, or completely covered with russet. Rarely possess an unctuous (oily) skin.
Flesh:
Fine-grained, delicate, crisp, and firm.
Flavor:
Rich, aromatic, sugary, and brisk—characterized by what is called the "Reinette flavor." The really sweet and at the same time aromatic apples belong to the Reinettes, distinguished by their shape, character, and fine, firm flesh.
Season and Storage
Decay readily. Must hang longest on the tree of all apples before being harvested.
Tree
Not described in source.
Uses
Not described in source.
Other
Diel defines Reinettes by eight distinguishing characters, listing apples with fine, firm, crisp flesh that cannot form a distinct class by themselves—such as the Pippins—as examples of this type.
Source Note: This description characterizes the Reinette as a class or type of apple rather than a single distinct variety. The characteristics listed represent the idealized features of the Reinette class as defined by pomological tradition.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— S.A. Beach, The Apples of New York, Vol. 1 (1905)REINETTE.
The term Reinette, as designating a certain class of apples, has been introduced into English from the French. Leroy¹ tells us that French horticultural literature shows that the word has been in use about four hundred years. Starting in with only one variety of this name the number has gradually increased until to-day there are several hundred. Leroy thinks they are all descended from the original variety, the Reinette franche or Reinette Blanche, which is the French Reinette of Downing.² The derivation of the word is a disputed point, certain etymologists holding that it is the diminutive form of Reine, or queen, and others thinking that it is a corruption of Rainet, a colloquial French word meaning a small frog. While European pomologists speak of the Reinettes as a distinct type, an examination of the technical descriptions of the various ¹ Leroy, 1873: 614. ² Downing, 1869: 184.
Reinettes does not show that they have any constant characters which are in any way peculiar to themselves. Diel gives the following eight characters by which Reinettes can be recognized:
"1. They have a fine-grained, delicate, crisp, firm flesh. "2. They are mostly the ideal of a handsomely shaped apple; in them the convexity or bulge of the middle of the apple towards the eye is the same as that towards the stalk, or not much different. "3. They are all gray dotted, or have russety patches, or completely covered with russet. "4. They have rarely an unctuous skin. "5. They have all the rich, aromatic, sugary, and brisk flavor, which is called the Reinette flavor. "6. They decay very readily, and must, of all apples, hang longest on the tree. "7. The really sweet and at the same time aromatic apples belong to the Reinettes, only as regards their shape, their character, and their fine and firm flesh. "8. Apples with fine, firm, crisp flesh, which cannot of themselves form a distinct class; for instance, the Pippins belong to this class."
This classification of Diel is evidently an arbitrary one and differs in spirit at least from the conception of Leroy that the Reinettes represent one family descended from a single original variety.