Orleans reinette apples have been called the best flavored apple ever, by Edward Bunyard, England’s foremost pomologist at the beginning of the 20th century.

The orleans reinette apple is a medium-sized apple with yellowish-green skin, orange russet and a red blush. The flesh is juicy and tender, almost to the point of mealiness. The flavor of this flattened apple is similar to sweet oranges and has a nutty finish.

Serving Ideas

The tasty and aromatic orleans reinette apple can be enjoyed fresh, out-of-hand. It keeps its shape when cooked, so it makes a great baking apple. Use it in pies and tarts or season and bake whole. Reinettes are considered to be a classic French apple for cooking. The orleans reinette doesn't keep particularly well, due to the tenderness of its flesh.

Geography/History

The orleans reinette was first mentioned in France in 1776. The word "reinette” likely comes from the Latin word renatus, meaning “rebirth”. It was originally introduced as the Winter Ribston by Edward Bunyard, but was re-introduced in 1916 under the correct designation, orleans reinette. These apples can be found growing in the cooler climate of England as well as Oregon in the US, and can still be found growing in areas of France.

Seasons/Availability

Orleans reinette apples are available for a short time beginning in early fall.