Antaninis (rus. Antonovka)
Seasonality: Autumn
Antaninis – An old Russian folk variety known since the 17th–18th century (originating from the Kursk region). It is one of the most famous and hardy apple varieties in Eastern Europe, having become a true symbol of traditional orchards. “Antaninis” is valued not only as an excellent apple for processing, but also as one of the best rootstocks for other apple varieties due to its exceptional vigor and vitality.
Appearance: Fruits are medium-sized to large, somewhat ribbed and irregularly round. The skin is firm and slightly rough, greenish-yellow at harvest and later turning bright yellow. The fruits do not develop a blush but are distinguished by a strong, specific, and very pleasant aroma that can fill an entire room.
Taste: The flesh is yellowish-white, coarse-grained, juicy, and firm. The flavor is pronounced and refreshing, with strong acidity (one of the most acidic among popular varieties). Due to its high pectin and acid content, it is considered one of the best apples for baking, apple cheeses, jams, and especially for fermentation.
Tree characteristics: Trees are vigorous, forming a powerful, wide canopy and living for a very long time (sometimes up to 100 years). The variety is exceptionally winter-hardy and fairly resistant to diseases, although it may be affected by scab in wet years. It bears heavily but tends toward biennial cropping. The fruits ripen in early September and, under controlled storage conditions, can be kept until December.
.png){kind=logo}
.png)
.png){kind=logo}
.png)
