Cider Apple Tree Locard Vert - Malus domestica

The Malus domestica 'Locard vert' or 'Tut Muss' is a highly productive variety of tart to sour apples that bring freshness to cider and improve preservation. It produces an asymmetrical fruit, wider than it is tall, irregular in shape, with a small to medium size (40 to 60 grams). Its green skin, turning yellowish at ripeness, is irregularly rough, washed with light red when exposed to sunlight. Its white-green flesh is crisp, moderately coarse, juicy, slightly dry in aftertaste, not very sweet, and not very aromatic. It reaches maturity in the second half of October, and the fruits are consumed as soon as they are picked 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.

The 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 antiquity, 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 about 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 antiquity and was called "Apple Wine". With the invention of the press and the cultivation of apple trees, it appeared in France from the 12th century. The Normans, the Basques (who called it Sidra), and the Bretons (who called it Chistr) all claim its paternity. The 'Locard vert' Apple Tree, also known as 'Tut Muss', has its origins in Creuse and Ille-et-Vilaine.

The 'Locard vert' Cider Apple Tree is a vigorous fruit tree with a semi-erect habit and a spread-out rounded crown. It can reach approximately 5m (16ft) in height and 4m (13ft) in width when fully grown, making it suitable for standard forms. Its foliage consists of large, ovate leaves that are dark green on top and pale green on the underside, with deeply toothed edges. Flowering occurs in early May, which usually protects it from frost. The flowers are destroyed by frost at temperatures below -2 to -3°C (28.4 to 26.6°F). The Apple Tree is a hardy plant that can withstand temperatures of around -20°C (-4°F) and is suitable for cultivation in all regions of Continental Europe. Its abundant white blossoms are remarkably decorative in spring and are highly attractive to bees and pollinators. Despite its vigour, it produces low-quality pollen, making it very weakly self-pollinating or pollinating other apple varieties. It produces apples with few or no fertile seeds. It is considered self-sterile, which is why the presence of apple trees that bloom at the same time is necessary. Varieties such as 'Douce Moën', 'Judor', or any other variety with a semi-late flowering period are suitable for cross-pollination.

The 'Locard vert' Cider Apple Tree is a variety that quickly bears fruit, is highly productive, resistant to powdery mildew, and less susceptible to scab.

A juicy apple with a sour 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 enjoyed chilled, between 10 and 12°C (50 and 53.6°F). Dry cider pairs well with all kinds of dishes, especially those based on pork, chicken, rabbit, or fish. Sweet cider is perfect for accompanying desserts, pancakes, or being used in cocktails. Cider can be used to produce high-quality vinegar, renowned for its numerous culinary uses (sauces, marinades, chutneys, etc.) and its beneficial effects on health.

Rich in carbohydrates and fructose, the apple is invigorating and energising. Its high content of vitamins A, B, C, and E, minerals, antioxidants, and dietary fibre makes it 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 (46.4 to 50°F) or in a cold room, sealed from outside air at a temperature of 1 to 3°C (33.8 to 37.4°F).