The calville blanc apple, also known as the calville blanc d’Hiver or the White Winter calville, was grown on the Monticello estate of American President Thomas Jefferson in the 1700’s. This heirloom apple dates back to 1598 France and has connections to King Louis XIII.

The calville blanc is a medium to large sized apple, slightly misshapen with large ridges. Its color is typically a pale green, with occasional speckling and red blush; the color changes to a yellowish green in storage. The ‘elder’ calville blanc apple is tart yet sweet, with a cream-colored flesh and a banana-like aroma.

Nutritional Value

The vitamin C in a calville blanc apple is higher than that of an orange.

Serving Ideas

The calville blanc apple holds its shape when cooked, which makes it a great choice for pies and tarts. It has been called the gourmet culinary apple of France and is considered the perfect apple for making the classic French "tarte aux pommes". Cut into small pieces and add to muffins; during cooking the calville blanc apple will become a textured puree. This traditional dessert apple also makes an excellent cider or cider vinegar. Storing fresh-picked calville blanc apples for more than a month will help develop their maximum flavor.

Geography/History

Originally recorded as blanche de Zurich in 1598, the calville blanc apple was renamed after the village of calville in Normandy. It was first mentioned as such by King Louis XIII’s procurer in 1628 when it was planted at the King’s estate in Orleans, France. In 1879, the Impressionist Claude Monet immortalized the calville blanc in his still life, “Apples and Grapes”. This French apple can be found in the United States, growing in Vermont and in the Hood River Valley area of Oregon.

Seasons/Availability

The caville blanc apple is available for a short time in the fall.