Cider Apple Tree Petit Jaune - Malus domestica

Malus domestica 'Petit Jaune' is a highly productive variety of tart apples that bring freshness to cider. It produces a conical-shaped fruit with elongated form, weighing an average of 50 to 90 grams, with golden yellow skin tinged with light red when exposed to sunlight. Its white flesh is crunchy, juicy, pleasantly tart, without bitterness, and aromatic. It reaches ripeness in the second half of October, and the fruits can be consumed immediately after harvesting for cider or juice production, or stored for a few weeks for cooking purposes. It is a self-sterile variety that requires the presence of other apple tree 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 likely 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, known as "Apple Wine." With the invention of the press and the cultivation of apple trees, it began to appear 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 'Petit Jaune' apple tree originates from the north of Loire-Atlantique and the south of Ille-et-Vilaine. It has been listed as a recommended variety since 1966.

The 'Petit Jaune' cider apple tree is a moderately vigorous fruit tree with a semi-erect habit, spreading crown, and well-branched structure. At maturity, it reaches a height of approximately 5 metres (16 feet) and a width of 4 metres (13 feet), making it suitable for standard high trunk forms. Its foliage consists of large, ovate leaves that are dark green on top and pale green underneath, with deeply toothed edges. The flowering, which occurs in late April to early May, usually avoids frost damage. The flowers are destroyed by temperatures below -2 to -3°C (28.4 to 26.6°F). The apple tree is hardy and can withstand temperatures as low as -20°C (-4°F), making it suitable for cultivation in all regions. Its white blossoms are abundant, remarkably decorative in spring, and highly attractive to bees and other pollinators. Despite its vigour, this variety produces low-quality pollen, making it poorly self-pollinating or capable of pollinating other apple tree 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 'Kermerrien', 'Douce Coëtligné', 'Douce Moën', 'Fréquin Rouge', 'Rouget de Dol', 'Guillevic', 'C'huero Briz', 'Saint Martin', or any other variety with a late flowering period are suitable for cross-pollination.

The 'Petit Jaune' cider apple tree is a variety that bears fruit quickly, is highly productive, moderately susceptible to powdery mildew and storage diseases, susceptible to apple scab, resistant to fire blight and canker. It is a biennially bearing variety, meaning it produces abundant crops every other year.

This juicy apple with a pleasantly tart flavour is particularly well-suited for cider production or blending with other cider apple varieties to balance flavours. In cooking, it can be used to make jellies, baked apples, or accompany savory dishes made with black pudding, pork, or white meats. Dry ciders (with an alcohol content between 4.5° (40.1°F) and 6.5° (43.7°F)) or sweet ciders (with a maximum alcohol content of 3° (37.4°F)) should be consumed chilled, between 10 and 12°C (50 and 53.6°F). Dry cider pairs well with all kinds of dishes, especially those made with pork, chicken, rabbit, or fish. Sweet cider is wonderful for accompanying desserts, crepes, or for use in cocktails. From cider, a high-quality vinegar can be produced, renowned for its numerous culinary uses (sauces, marinades, chutneys, etc.) and its beneficial effects on health.

Rich in carbohydrates and fructose, apples are invigorating and energizing. They contain vitamins A, B, C, and E, minerals, antioxidants, and fibre, making them a health asset. The fruits can be stored for a few weeks if kept in a cool, well-ventilated place, protected from light, at a temperature of around 8 to 10°C (46.4 to 50°F) or in a cold storage room, sealed off from outside air, at a temperature of 1 to 3°C (33.8 to 37.4°F).