Brettacher
| Brettacher | |
|---|---|
|
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| Art | Cultivated apple ( Malus domestica ) |
| origin | Langenbrettach |
| known since | 1911 |
| ancestry | |
| List of apple varieties | |
The Brettacher , also Brettacher Gewürzapfel or Brettacher Seedling is a variety of the cultivated apple (Malus domestica) .
The Brettacher was discovered as a chance seedling in Brettach (today part of Langenbrettach ).
This apple variety, which is widespread in southern Germany , is characterized above all by its good storability and robustness. The apples are very large and have a rather sour taste. Brettacher are particularly suitable for baking, cooking or for cider . The main harvest time is the end of October, but the apples do not fully ripen until they are in storage, so that they can be eaten from around Christmas onwards. The apples are covered with a thick layer of wax , so they can be stored in a cool room until the end of next spring.
Since this strain is triploid , it is not suitable as a pollen donor.
literature
- Walter Hartmann , Eckhart Fritz: Color Atlas Old Fruit Types . Ulmer, Stuttgart 2008, ISBN 978-3-8001-5672-6 , p. 48.
