Menu

Fruits

Don't compare apples and oranges

Here are some examples of regional and national apple and pear varieties. For more information, please contact the fruit and horticultural associations in your area.

Bittenfelder

Bittenfelder Apple

Description:

Medium to small, flat round

Flavour:

Cider apple: high sugar content is disguised by high acid content

Ripe:

Ready to pick mid-October to mid-November

Origin:

Chance seedling, origin unknown

Engelsberger

Engelsberger apple

Description:

Small, uniformly flat round yellow-green, fully ripe: yellowish, peel: smooth, hard

Flavour:

Juicy cider variety, pleasant acidity, little aroma

Ripe:

Ready to pick mid-September to October

Origin:

Chance seedling from the Hohenlohe district (Öhringen)

Gehrers Rambour

Gehrers Rambour apple

Description:

Medium to very large, regularly globose, greenish fruit with faded, brownish-red colour

Flavour:

Cider apple with very high acid content

Ripe:

Ready to pick mid to late October

Origin:

Chance seedling, originated in 1885 in the Göppingen district

Hauxapfel

Hauxapfel

Description:

Medium to large, mostly flattened spherical, dark red covering colour

Flavour:

Commercial and cider apple, medium-high sugar content, fruity, not very juicy

Ripe:

Mid to late October

Origin:

Chance seedling from the Göppingen district

Großer Rheinischer Bohnapfel

Großer Rheinischer Bohnapfel

Description:

Medium to small, cylindrical, mottled reddish covering colour

Flavour:

Mainly a commercial variety, tart and sour, flesh initially very hard, crumbly later on

Ripe:

Mid-October to early November

Origin:

Chance seedling

Hilde

Hilde apple

Description:

Large fruits, flat or elongated, red striped, peel rough and smooth, but greasy

Flavour:

Cider and commercial variety, with firm flesh and fine cells, juicy

Ripe:

Ripe on the tree in early October

Origin:

Chance seedling

Bayrische Weinbirne

Bayrische Weinbirne

Description:

Very large, bottle-shaped, whitish green, sunny side orange

Flavour:

A pear both for perry and for drying, very juicy, sweet but tart

Ripe:

Mid to late October

Origin:

Chance seedling, origin unknown

Champagner-Bratbirne

Champagner-Bratbirne

Description:

Medium-sized, bergamot-shaped, yellow-green fruit, smooth peel, little russeting

Flavour:

Cider and baking pear, slightly tart, spicy

Ripe:

Beginning to end of October

Origin:

Baking pears were mentioned as early as AD 1500 in the literature

Karcherbirne

Karcherbirne

Description:

Medium-sized, flat round, greenish, yellow later

Flavour:

Perry pear, baking pear for sparkling wine production, coarse-celled, firm, spicy, juicy

Ripe:

Late September to early October

Origin:

Chance seedling from the Schwäbisch Hall area

Kirchensaller Mostbirne

Kirchensaller Mostbirne

Description:

Small fruit, small egg-shaped, pale yellow to golden yellow

Flavour:

Perry pear, firm, tart to sweet

Ripe:

Late September to early October

Origin:

Chance seedling from the Hohenlohe district (Kirchensall)

Metzer Bratbirne

Metzer Bratbirne

Description:

Small to medium in size, striking grey-brown russeting

Flavour:

Perry pear, firm flesh, coarse-grained

Ripe:

Mid to late October

Origin:

Chance seedling originating from Merz (Lorraine)

Palmischbirne

Palmischbirne

Description:

Small, egg-shaped, light yellow

Flavour:

Pear for perry, drying and baking, sweet to tart, quite edible

Ripe:

Early to mid-September, becomes doughy relatively quickly

Origin:

Very old variety, origin unknown