Cooking apple

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Last seen on: Mirror Classic Answer List – 21-September-2022

Random information on the term “Cooking apple “:

Antonovka (Russian: Антоновка, Polish: Antonówka) is a group of late-fall or early-winter apple cultivars with a strong acid flavor that have been popular in Russia (Soviet Union and the Russian Empire) as well as in Poland and Belarus. The most popular Russian variety is Common Antonovka (Антоновка обыкновенная), from which other cultivars derive. It was developed by pioneer Russian naturalist and plant breeder Ivan V. Michurin at his experimental orchard in the Tambov Oblast and introduced in 1888. Antonovka is famous for its unsurpassed strong and pleasant fruit aroma.

Poland has two varieties: Antonówka Zwykła (same, as in Russia) and Antonówka Biała also known as Śmietankowa (Antonówka White or Creamy) with considerably larger and whiter fruit ripening in late September, but also a shorter shelf life.

The popularity of the Antonovka tree is enhanced by its ability to sustain long harsh winters, typical in many regions of Eastern Europe and Russia. It also further popular for its superior fruit preservation qualities. These qualities made the Russian variety especially popular among the dacha owners, and it remains widely grown at dachas in many Post-Soviet states, where it is often called “the people’s apple” (народное яблоко).

Cooking apple on Wikipedia