767. REINETTE BLANCHE.
A medium sized French dessert apple. It is roundish, inclining to oblong. The skin very smooth, and when ripe, of a fine clear yellow, with sometimes a faint blush of red, on the side next the sun. The flesh is white, tender, and highly perfumed, very juicy and well flavored. In use from December till March.—[Duh. Arb. Fruit.] i. 295.
768. REINETTE CALVILLÉE.
A middle sized valuable dessert fruit, inclining to oblong. The skin is smooth, of a fine shining gold color when ripe, and with three or four broad stripes of dull red, only on the part exposed to the sun. Flesh, yellowish, tender, very fine, juicy, with a strong perfume, and a flavor like that of Calville Blanche d’Hiver. It ripens in the end of November and keeps three or four months.—[Diel Kernobst.] i. 130.
769. REINETTE DE CLAREVAL.
A medium sized, beautiful, and excellent French dessert apple, it is oblate and roundish. The skin is smooth, tender, and of a fine deep lemon color, and rarely with a tinge of red on the side next the sun. Flesh, very fine, white, and yellowish, firm, juicy, and of an aromatic, vinous, and sugary flavor. Ripens in December, and keeps throughout the spring.—[Diel Kernobst.] xii. 111.
770. REINETTE DORÉE.
- Synonyme.—Reinette Jaune Tardive.
A medium sized regularly formed apple, of a roundish and flattened shape. Skin, smooth, of a beautiful deep golden yellow color, dotted with grey dots, and with just a sufficient tinge of red next the sun, as to heighten the color of the yellow. The flesh is white, firm, fine, and fragrant; very juicy, sugary, and rich. It ripens in December, and keeps during the spring.—[Duh. Arb. Fruit.] i. 293.