TABLE OF CONTENTS
Best French Apple Variety Types
Calville Blanc is the best-known dessert apple of France - with a name that sounds like a wine, the aromas of banana, and containing more vitamin C than an orange, how couldn’t it be? Beneath the skin, the flesh is pale yellow and tender in texture.
The flavors are very tart, but not unpleasantly. Due to the flavor character, these apples are often used in sauces, cider, pies, and cider vinegar. They’re harvested from late October to December, and the color and flavor of the apples get warmer and improved once they’ve been stored.
Pomme du Limousin is a fresh apple from the Golden delicious variety with a well-balanced flavor of acidity and sweetness, grown in the Limousin region in France. The apples are pale green to yellow in color and have a firm, crispy, juicy, non-floury, white colored flesh.
All of the apples are harvested by hand and have exceptionally long shelf life. They are also praised for the high-standard transportation methods - the apples are transported in water in order to avoid any bruising of the fruit. These golden apples are best with foie gras, blood sausage and game meat or in desserts such as pies and crépes.
Juliet is an apple variety originating from France. The apples are medium in size, with a smooth and shiny red skin and a yellow-green or green background. The texture of the flesh is juicy and crisp, while the flavors have a nice balance of sweetness and acidity.
It's recommended to eat the apples fresh, cook them, bake them, or transform them into juice. Juliet apples were released to the market in the 1990s, and they are available in the fall and winter months. Due to their long shelf life, these apples are shipped from France to North America, the Middle East and Asia throughout the year.
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