Cider Apple Tree Douce Moën - Malus domestica

The Apple Tree Douce Moën or Dous Moën Rouge is a fairly productive variety of sweet and tart apples that bring finesse and a fragrance to cider. It produces a fruit with an elongated cylindrical shape, with a small to medium size (35 to 65 grams), with a rough, golden yellow skin, washed with bright red when exposed to sunlight. Its white flesh is crisp, juicy, sweet, tart, and highly aromatic. It ripens in the second half of October, and the fruits can be consumed right after picking for cider or juice production, and can be stored for a few weeks for cooked uses in the kitchen. It is a self-sterile variety that requires the presence of other apple varieties for pollination. 

Malus domestica, also known as Malus communis or Malus pumila, is commonly called the Common or Domestic Apple Tree. It belongs to the Rosaceae family. Present in France and Europe since ancient times, it is a fruit tree native to the forests of Central Asia. It is highly hardy and is probably the most cultivated fruit tree in Northern Europe. There are approximately 20,000 varieties, including around 10,000 of American origin, 2,000 of English origin, and 2,000 of Chinese origin. Cider has existed since ancient times, it was called 'Apple Wine'. The Douce Moën Apple Tree, also known as Dous Moën Rouge, originates from the canton of Plélan-le-Petit (Côtes-d'Armor), Clohars-Carnoët, and Quimperlé in Southern Finistère. It has been listed as a recommended variety since 1949.

The Cider Apple Tree Douce Moën is a fruit tree that is vigorous, semi-erect in habit, with a spreading canopy. It can reach approximately 5 metres (16 feet) in height and 4 metres (13 feet) in width when fully grown, making it suitable for high trunk forms. It is an easy-to-grow variety with great cultural and technological quality. Its foliage consists of large, ovate leaves, greenish-brown on the top, whitish-green underneath, and deeply dentate. The flowering, which is semi-late, occurs in early May, which usually protects it from frost. The flowers are destroyed by frost at temperatures between -2 to -3°C. The Apple Tree is a hardy plant that can tolerate temperatures around -20°C. Its white flowering is very abundant, remarkably decorative in spring, and particularly attractive to bees for nectar and pollen. Despite its vigour, it produces poor-quality pollen, making it very weak in self-pollination or pollinating other apple varieties. It produces apples with few or no fertile seeds. It is said to be self-sterile, which is why the presence of apple trees that bloom at the same time is necessary. Varieties such as Kermerrien, Petit Jaune, Fréquin Rouge, Rouget de Dol, Douce Coëtligné, René Martin, Moulin à Vent, Noël des champs, Guillevic, Saint Martin, or any other semi-late flowering variety are suitable for cross-pollination. 

The Cider Apple Tree Douce Moën is a variety that bears fruit quickly, is fairly productive, and is susceptible to powdery mildew, moderately susceptible to scab and canker, and susceptible to fire blight. It is a biennially bearing variety, meaning it can produce abundantly every other year.

A juicy apple with a sweet and tart flavour, particularly suitable for cider production or apple juice blending with other cider apple varieties to balance the flavours. In cooking, it can also be used to make jellies, baked apples, or accompany savory dishes based on black pudding, pork, or white meats. Dry ciders (between 4.5° and 6.5° alcohol) or sweet ciders (maximum 3° alcohol) are best consumed chilled, between 10 and 12 °C. Dry cider pairs well with all kinds of dishes, especially those made with pork, chicken, rabbit, or fish. Sweet cider is perfect for desserts, crepes, or can be used in cocktails. From cider, a high-quality vinegar is produced, renowned for its many culinary uses (sauces, marinades, chutneys, etc.) and its beneficial effects on health.

Rich in carbohydrates and fructose, apples are invigorating and energizing, and their high content of vitamins A, B, C, and E, minerals, antioxidants, and fiber makes them a health asset. The fruits can be stored for a few weeks if stored in a cool, clean place, protected from light, at a temperature around 8 to 10 °C or in a cold room, sealed off from outside air, at a temperature of 1 to 3 °C.