Reinette des Capucins apple tree – AB

Description

Description of the Reinette des Capucins apple tree

The Reinette des Capucins apple tree, also known as Reinette de Chevroux, is an old variety appreciated in the Hauts-de-France region. It is known for its exceptional taste quality, combining sugar and acidity with a medium aroma and a crunchy texture.

Characteristics of the fruit

The medium-sized fruit (60-80 mm) has a homogeneous round-conical shape. The epidermis is thick, with a greenish-yellow background colour and scorched mottling over a large part of the surface. A pretty vermilion red hue can appear on the sunny side. The flesh is yellowish, very fine, fragrant and crunchy, ideal for consumption at the table and in pastries.

Use of the fruit

The apple of the Reinette des Capucins apple is versatile, excellent to be eaten raw or cooked. It is particularly appreciated in pastry for its ability to retain its consistency and fragrance after baking. The optimal period of consumption is from November to January, with picking at the beginning of October.

Tree Description

The Capuchin Reinette apple tree has a medium to low vigour, with a spreading habit. It fits better with a vigorous rootstock such as MM106, as it does not tolerate M9 rootstock well. Traditionally grown in tall stems, this variety can also be grafted onto medium-strength rootstocks for home gardens.

Growing Characteristics

• Planting spacing: 3 metres between the trees on the MM106 rootstock.
• Flowering: Mid-early to median.
• Fertility: Poor pollinator, triploid variety.
• Disease Susceptibility: Sensitive to powdery mildew, not very sensitive to scab, good resistance to canker.

Recommended Pollinators

• Transparent White
• Peasgood’s Nonsuch
• Colapuis

Notes

Although the fruit sometimes resembles that of the Flanders Reinette, both varieties differ in the behaviour of the tree. The Capuchin Reinette grows weaker and requires a vigorous rootstock to express its full potential.

The Reinette des Capucins is a regional variety par excellence, widely spread in the North of France and appreciated for its taste qualities and resistance to diseases.

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