Rouge Bruyère
Apple
Rouge Bruyère
Origin and History
An old variety of unknown history. The name Rouge Bruyère has long been held in general esteem and is frequently applied to other apple varieties (notably varieties of Argile or Fréquin), a practice that attests to the high regard in which the true Rouge Bruyère has been held over time.
Fruit
Form and size: 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.
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 and flavor: Whitish yellow, firm, with sweet juice. Taste is bitter and pleasant with an excellent aroma.
Core and seeds: Not described in source.
Season and Storage
Not described in source.
Uses
Highly valued as a cider apple throughout the orchards of Normandy. According to M. Hauchecorne, it is superior to all other apples bearing its name and makes excellent cider without mixture with other fruits. Its esteem is equalled only by the Argile grise. The abundance of tannin in the juice renders it very valuable for giving good keeping qualities to cider made from mixed fruits.
Juice Composition
The density of the juice is 1.075 to 1.080. In 1,000 parts the juice contains:
- Alcoholisable sugar: 175
- Tannin: 7
- Mucilage: 8
- Acidity (as compared with monhydrous sulphuric acid): 1
- Salts, &c.: 9
- Water: 800
Tree
Not described in source.
Book Sources
Described in 1 period pomological work
Nursery Catalog Sources
Found in 1 catalog (1900)
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
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.