Rouge Bruyère
Apple
Rouge Bruyère
Origin/History
An old variety whose history is not known. Its name has long been given to other apple varieties (notably varieties of Argile and Fréquin), a practice that testifies to the general esteem in which this variety has been held.
Tree
Not described in source.
Fruit
Size & Form: Small and symmetrical, broad at the base, becoming slightly angular at the upper third.
Skin: Almost entirely carmine, deeper on the sunny side, with small grey spots scattered over the surface.
Stalk: Short and woody, inserted in a narrow cavity lined with russet, which also spreads over the base of the apple.
Cavity: Narrow, lined with russet.
Eye: Small and closed, set in a very shallow depression.
Flesh: Whitish yellow, firm, with sweet juice, bitter pleasant taste, and excellent aroma.
Core/Seeds: Not described in source.
Season
Not described in source.
Uses
Highly valued for cider production. According to M. Hauchecorne, it is superior to all other apples bearing its name and "makes excellent cider without mixture with other fruits." The abundance of tannin in the juice renders it exceptionally valuable for blending with other fruits to improve keeping qualities and overall cider character. Its esteem for this purpose is equalled only by the Argile grise.
Chemical Composition
Juice density ranges from 1.075 to 1.080. Per 1,000 parts: alcoholisable sugar 175; tannin 7; mucilage 8; acidity (as compared with monhydrous sulphuric acid) 1; salts &c. 9; water 800.
Other
A very favored apple throughout the orchards of Normandy.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)1.—ROUGE BRUYÈRE.
An old variety, whose history is not known. Its name is often given to other Apples (varieties of Argile or Fréquin, &c.), a fact which proves the general esteem in which it has long been held.
Fruit: small and symmetrical, broad at the base, becoming slightly angular at the upper third. Skin: almost entirely carmine, deeper on the sunny side, and having small grey spots scattered over the surface. Eye: small and closed, set in a very shallow depression. Stalk: short and woody, inserted in a narrow cavity, lined with russet, which also spreads over the base of the apple. Flesh: whitish yellow, firm, with a sweet juice, a bitter, pleasant taste and an excellent aroma.
This is a very favourite apple throughout the orchards of Normandy. "It is superior," says M. Hauchecorne, "to all others bearing its name, and makes excellent cider without mixture with other fruits." Its esteem is only equalled by the Argile grise. The abundance of tannin in the juice, renders it very valuable to give good keeping qualities to the cider from mixed fruits. The density of the juice is 1.075 to 1.080. In 1,000 parts it contains of alcoholisable sugar 175; tannin 7; mucilage 8; acidity (as compared with monhydrous sulphuric acid) 1; salts, &c. 9; and water 800.