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
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.
Medium to small, flat round
Cider apple: high sugar content is disguised by high acid content
Ready to pick mid-October to mid-November
Chance seedling, origin unknown
Small, uniformly flat round yellow-green, fully ripe: yellowish, peel: smooth, hard
Juicy cider variety, pleasant acidity, little aroma
Ready to pick mid-September to October
Chance seedling from the Hohenlohe district (Öhringen)
Medium to very large, regularly globose, greenish fruit with faded, brownish-red colour
Cider apple with very high acid content
Ready to pick mid to late October
Chance seedling, originated in 1885 in the Göppingen district
Medium to large, mostly flattened spherical, dark red covering colour
Commercial and cider apple, medium-high sugar content, fruity, not very juicy
Mid to late October
Chance seedling from the Göppingen district
Medium to small, cylindrical, mottled reddish covering colour
Mainly a commercial variety, tart and sour, flesh initially very hard, crumbly later on
Mid-October to early November
Chance seedling
Large fruits, flat or elongated, red striped, peel rough and smooth, but greasy
Cider and commercial variety, with firm flesh and fine cells, juicy
Ripe on the tree in early October
Chance seedling
Very large, bottle-shaped, whitish green, sunny side orange
A pear both for perry and for drying, very juicy, sweet but tart
Mid to late October
Chance seedling, origin unknown
Medium-sized, bergamot-shaped, yellow-green fruit, smooth peel, little russeting
Cider and baking pear, slightly tart, spicy
Beginning to end of October
Baking pears were mentioned as early as AD 1500 in the literature
Medium-sized, flat round, greenish, yellow later
Perry pear, baking pear for sparkling wine production, coarse-celled, firm, spicy, juicy
Late September to early October
Chance seedling from the Schwäbisch Hall area
Small fruit, small egg-shaped, pale yellow to golden yellow
Perry pear, firm, tart to sweet
Late September to early October
Chance seedling from the Hohenlohe district (Kirchensall)
Small to medium in size, striking grey-brown russeting
Perry pear, firm flesh, coarse-grained
Mid to late October
Chance seedling originating from Merz (Lorraine)
Small, egg-shaped, light yellow
Pear for perry, drying and baking, sweet to tart, quite edible
Early to mid-September, becomes doughy relatively quickly
Very old variety, origin unknown