Bittenfelder
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
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.
Engelsberger
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
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
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
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
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
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
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
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
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
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
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