Orleans Reinette Apples
Inventory, lb : 0
Orleans Reinette apples are medium-sized, plump apples with yellowish-green skin, orange russet, and a red blush. The skin is a rough classic russet texture, and very crunchy. The texture of the flesh tends to be dry and dense. The flavor of this flattened apple is similar to sweet oranges, tangerines, or other citrus, and has a nutty finish. Overall, the flavor is very complex—it goes well with buttery, nutty cheeses such as raw milk Swiss-style.
Orleans Reinette apples are available for a short time beginning in early fall.
Orleans Reinette apples are a French heirloom variety of Malus domestica. Their exact origins are unknown, but they were once a very popular apple. They were one of 20th century pomologist Edward Bunyard’s favorite apples. Over time, the Orleans Reinette has been known by many different names, including Winter Ribston.
Apples are a great part of the diet. They are low in calories, sodium, cholesterol, and trans fats, and high in important nutrients. They contain a fifth of the daily recommended amount of dietary fiber, along with Vitamin C, potassium, soluble fiber, and phytochemicals. Altogether, apples are particularly great for digestive and cardiovascular health.
The tasty and aromatic Orleans Reinette apple can be enjoyed fresh out-of-hand. Reinettes are considered to be a classic French apple for cooking. The Orleans Reinette keeps its shape when cooked, so it makes a great baking apple. Use it in pies and tarts or season and bake whole. They are especially well-suited for cooking when they are minimally ripe. This variety is additionally suitable for cider making. The Orleans Reinette doesn't keep particularly well; most late-season apples are better for storage. These will last two to three weeks in the refrigerator.
The word "reinette” likely comes from the Latin word renatus, meaning “rebirth,” and does not derive from the French word for “queen.” It refers to several French apple varieties, including the Orleans Reinette. It was originally introduced as the Winter Ribston by Edward Bunyard, but was re-introduced in 1916 under the correct designation, Orleans Reinette.
The Orleans Reinette was first mentioned growing in the lowlands of France in 1776, although the exact parentage is unknown. These apples can be found growing in the cooler climate of England as well as Oregon in the United States, and can still be found growing in areas of France.
Recipes that include Orleans Reinette Apples. One is easiest, three is harder.
|The Wall Street Journal||Cider-Braised Cabbage With Apples and Fennel|
|COUNTRYWOODSMOKE||Simply Baked Orleans Reinette Apples|
|The Gardeners Eden||Reinette Apple Squares|
|Chocolate and Zucchini||Reinette Apple Slices with Frozen Sheep's Milk Yogurt|