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CATALOGO "FRUTTA ANTICA" - OASI GALBUSERA BIANCA www.galbuserabianca.it Copyright MATURAZI CONSERVA- FRUTTO VARIETA' DESCRIZIONE RACCOLTA CARATTERISTICHE ONE ZIONE Albicocco BIRICOCCOLO Antico frutto, probabile ibrido naturale tra prugno mirabolano e albicocco. fine giugno luglio Albero rustico, di media vigoria, resistente al freddo, di buona e costante produttività. Abricot noir Descritto per la prima volta, col nome di Abricot noir, da Henry Louis Duhamel du Monceau su Traité Epoca di fioritura è medio-precoce. Abricot violet des arbres fruitieres (1768). Albicocco del Papa Albicocco Poco tempo dopo compare, col nome di Abricot violet, nel catalogo di alberi da frutto (1775) nero Cresommola commercializzati dal vivaio dei frati Certosini di Parigi. sanguigna In Italia ne esistono varietà diverse fra loro, probabilmente originarie del bolognese e della zona Magnaga o Mugnaga nera vesuviana, regni storici dell'albicocco. Pflaumenaprikose Conosciuto sotto vari sinonimi, nel tempo, dal bolognese, si è diffuso in quasi tutta la pianura Padana, Pruna-cresommola fino al Trentino e alla Toscana. La varietà in questione è originaria del bolognese. Frutto attraente, tondo, medio-piccolo, con l'aspetto di un albicocca glabra. Buccia liscia, sottile, appena pelosa, di un colore che sfuma dall'arancio-rosso al violaceo. Polpa di colore rosso-aranciato, dolce, acquosa, poco consistente, di sapore acidulo che ricorda l'albicocca con la fragranza di una susina. Albicocco ERRANI ANTONIO Varietà recente ottenuta, da un semenzale di Reale d'Imola, dall'Istituto di Coltivazioni Arboree dalla terza decade di Albero di media vigoria e di produttività elevata e costante. dell'Università di Pisa. giugno Buona resistenza al gelo e alla monilia. Frutto di pezzatura media (50 g. circa), di forma ovato-corta. La produttività è molto dipendente dalle zone di coltivazione. Buccia arancio-chiaro sfumato di rosso dal lato del sole per il 50% della superficie. L'epoca di fioritura è precoce. Polpa di colore arancio-carico, soda, dolce, succosa, aromatica, spicca. Buona resistenza alle manipolazioni e adatta al il consumo fresco. Albicocco PAVIOT Antica cultivar francese. scalare da metà luglio Albero da mediamente vigoroso a vigoroso. Fu ottenuta da Paviot, nel 1880, da un seme liberamente impollinato di Luiset, nel dipartimento della E' autoincopatibile e necessita di impollinatori. Rhone. Mediamente sensibile alla monilia. Frutto grosso, ovoidale. L'epoca di fioritura è tardiva. Buccia giallo-arancio, con zone verde chiaro e sovracolore rosso carmino. Polpa gialla, fine, fondente, succosa, zuccherina e profumatissima. E' tra le migliori varietà tardive. Albicocco REALE D'IMOLA Mandorlona Antica varietà tipica dell'Emilia-Romagna, ma storicamente presente anche in altre regioni italiane. verso metà luglio Varietà molto fertile e vigorosa, a portamento eretto, di elevata produttiva al Nord ma Secondo alcuni autori deriverebbe da un semenzale di Luiset . incostante e media al Centro-Sud. Frutto da medio a medio-grosso (65 g. circa), di forma ovale-allungata, asimmetrico. Scarsamente sensibile alla monilia. Buccia di color giallo-arancio con zone verde chiaro, leggermente sfumata di rosso. L'epoca di fioritura è tardiva. Polpa arancio-giallastra, di media consistenza, fine, liquescente, profumata, gustosa, aromatica, E' un tipico esempio di ecotipo varietale adatto alla coltivazione solo nella zona di origine. spicca a piena maturazione. Albicocco TENTORIO Varietà proveniente da un vecchio albicocco di circa 80 anni, individuato nel comune di 20-30 giugno Albero vigoroso. Valgreghentino (Lecco). Si stima che la pianta madre debba avere circa 80-90 anni. Frutto di pezzatura media , talvolta medio-grossa, tondeggiante, leggermente allungato. Buccia poco pelosa, color giallo-paglierino, sfumata di rosso-carmino dal lato del sole Polpa abbastanza soda, dolce, gustosa, intesamente profumata di pesca, con nocciolo anch'esso simile a quello di una pesca. Amelanchier AMELANCHIER canadensis Originario del Maine e Jowa (Stati Uniti) e del sud del Canada. giugno Arbusto di 2-3 metri di altezza e di diametro, pollonifero. Produce piccoli frutti della grossezza di una bacca di biancospino Buccia color rosso scuro. I fiori, di colore bianco puro, stellati, compaiono numerosi in aprile. Polpa di sapore dolce e gradevolissimo. Le foglie, lanose in entrambi i lati, in autunno assumono tinte delicate rosse e gialle. Viene anche coltivata come sostituto dei mirtilli nelle località con terreno non acido. E', in genere utilizzato come pianta ornamentale. Perfetto per macedonie di frutti di bosco. Azzeruolo AZZERUOLO BIANCO Originario dell'Asia Minore e dell'Africa Settentrionale e coltivato, nel passato, soprattutto nel centro- inizio settembre Albero rustico e molto ornamentale. Moscatello sud Italia. I fiori, riuniti in corimbi, sono bianchi; le foglie sono simili a quelle del biancospino, a cui tutti gli azzeruoli sono affini. I frutti sono piccoli pomi piatti e costoluti. La buccia è biancastra e la polpa è dolce-acidula. Ottimi per marmellate e molto ricercati dagli uccelli Azzeruolo AZZERUOLO ROSSO Simile al precedente era, un tempo, presente soprattutto nel nord Italia settentrionale. da metà settembre Albero rustico e molto ornamentale. Azzeruolo d'Italia o Le foglie sono sono simili a quelle del biancospino. di Romagna I frutti sono un pò più piccoli del bianco, tondeggianti e un pò allungati; la buccia è rossa, di sapore dolce, un pò acidulo, particolare. Come il precedente è ottimo soprattutto per marmellate ed è molto oricercati dagli uccelli. Ciliegio BIANCA DI MONTE Varietà proveninete dalla località Monte, comune di Rovagnate (Lecco). Frutto di colore biancastro Pagina 1 di 29 CATALOGO "FRUTTA ANTICA" - OASI GALBUSERA BIANCA www.galbuserabianca.it Copyright MATURAZI CONSERVA- FRUTTO VARIETA' DESCRIZIONE RACCOLTA CARATTERISTICHE ONE ZIONE Ciliegio CORNIOLA Antica varietà romagnola tipica della zona di Sant'Arcangelo. inizio luglio Albero vigoroso, a portamento assurgente. Frutto medio-grosso, a forma di cuore. Polpa scurissima, soda, croccante, abbastanza dolce, non molto succosa. Ciliegio DURONE DELL'ANELLA Originaria delle colline bolognesi. 10-20 giugno Albero di media vigoria. Frutto grosso. Sensibile alla monilia. Buccia rosso-vivo. Polpa rosso-rosa, croccante, sugosa, gustosa e saporita. Ciliegio MAGGENGA LOMBARDA Vecchia ed eccellente varietà locale in quella fascia di territorio che va dalla Brianza Lecchese alla verso metà maggio Albero molto vigoroso, rustico. Data la sua precocità non è attaccata dalla mosca delle Bergamasca, ancora presente sporadicamente nei vecchi frutteti familiari. Il frutto è medio grosso, di ciliegie. un bel color rosso che tende a scurirsi verso la maturazione. Precocissima, comincia a maturare verso il 10-15 maggio e se lasciata sulla pianta, continua a maturare fino a fine maggio, inizio di giugno, diventando più scura, quasi nera, più grossa e ancor più buona. Ciliegio MARASCA DEL PIEMONTE Origine Piemonte. Frutto piccolo. Buccia rossa. Polpa rossastra, acidula. Ciliegio PROGESSIFLORO Antica e curiosa varietà di ciliegio acido caratteristico per la sua rifiorenza continua. da inizio luglio Albero poco vigoroso, a portamento cascante. Uno dei primi a descriverla e raffigurararla su tavola fu Henry Duhamel du Monceau su Traité des arbres fruitiers (1768), Successivamente anche Giorgio Gallesio la tratta nel I° volume della sua Pomona Italiana (1817). Pochi anni dopo compare su Annale de Pomologie belge et étrangère (1853-1860). Il frutto è di sapore mediocre e il suo valore è prevalentemente ornamentale poichè, a settembre, sono presenti contemporaneamente sulla pianta frutti maturi, frutti acerbi e fiori; tutti pendenti da un lungo ed elegante picciolo. Fico BRIANZOLO Antica varietà tipica del milanese e della Brianza. settembre Albero di media vigoria, molto produttivo. Passet Giorgio Gallesio lo descrive e fa raffigurare in una bellissima tavola, sul I° volume della sua Pomona Passin Italiana (1817). Passo Avendo, questa varietà, la tendenza ad appassire sulla pianta, un tempo si usova infilzarne i frutti su Sciatel una branca di biancospino e lasciarli essiccare nel sottotetto delle case. In questo modo si potevano conservare fino a Natale e oltre. Frutto piccolo, cucurbiforme. Buccia verde, fine, ma dura e consistente. Polpa rosso, consistente, delicata, color del vino a piena maturazione, dolce e mielosa, molto gustosa. Produce solo forniti. Una delle migliori varietà lombarde. Fico BROGIOTTO BIANCO Antica varietà coltivata soprattutto sulla riviera ligure ove riesce a dare il meglio di se. da settembre ai primi Albero maestoso, anzi forse la più grande fra i fichi, molto produttivo e costante nella Brogiotto genovese La resa di questa varietà diminuisce man mano che ci si allontana dalla costa. di ottobre maturazione. Brogiotto gentile Generalmente produce solo forniti piuttosto tardivi. Le foglie sono tri e pentalobate, qualche volta intere. Genovese Frutto medio-grosso, a forma di trottola, compresso alla corona, degradante verso il peduncolo, ma Monaco quasi privi di collo. Buccia sottile, verde-chiara con fenditure longitudinali bianche. Polpa color rosso-ambra, squisita se coltivato vicino al mare. Fico BROGIOTTO NERO Insieme al Dottato è sicuramente tra le varietà più antiche. da metà settembre Albero vigoroso, e produttivo. Africano Probabilmente coltivato dai romani che lo importarono dall'Africa. Plinio il Vecchio lo descrive nella Le foglie sono tri e pentalobate, con lobi corti e ottusi. Barnisotto sua
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    Flowering times of apples RHS Pollination Groups To ensure good pollination and therefore a good crop, it is essential to grow two or more different cultivars from the same Flowering Group or adjacent Flowering Groups. Some cultivars are triploid – they have sterile pollen and need two other cultivars for good pollination; therefore, always grow at least two other non- triploid cultivars with each one. Key AGM = RHS Award of Garden Merit * Incompatible with each other ** Incompatible with each other *** ‘Golden Delicious’ may be ineffective on ‘Crispin’ (syn. ‘Mutsu’) Flowering Group 1 Very early; pollinated by groups 1 & 2 ‘Gravenstein’ (triploid) ‘Lord Suffield’ ‘Manks Codlin’ ‘Red Astrachan’ ‘Stark Earliest’ (syn. ‘Scarlet Pimpernel’) ‘Vista Bella’ Flowering Group 2 Pollinated by groups 1,2 & 3 ‘Adams's Pearmain’ ‘Alkmene’ AGM (syn. ‘Early Windsor’) ‘Baker's Delicious’ ‘Beauty of Bath’ (partial tip bearer) ‘Beauty of Blackmoor’ ‘Ben's Red’ ‘Bismarck’ ‘Bolero’ (syn. ‘Tuscan’) ‘Cheddar Cross’ ‘Christmas Pearmain’ ‘Devonshire Quarrenden’ ‘Egremont Russet’ AGM ‘George Cave’ (tip bearer) ‘George Neal’ AGM ‘Golden Spire’ ‘Idared’ AGM ‘Irish Peach’ (tip bearer) ‘Kerry Pippin’ ‘Keswick Codling’ ‘Laxton's Early Crimson’ ‘Lord Lambourne’ AGM (partial tip bearer) ‘Maidstone Favourite’ ‘Margil’ ‘Mclntosh’ ‘Red Melba’ ‘Merton Charm’ ‘Michaelmas Red’ ‘Norfolk Beauty’ ‘Owen Thomas’ ‘Reverend W. Wilks’ ‘Ribston Pippin’ AGM (triploid, partial tip bearer) ‘Ross Nonpareil’ ‘Saint Edmund's Pippin’ AGM (partial tip bearer) ‘Striped Beefing’ ‘Warner's King’ AGM (triploid) ‘Washington’ (triploid) ‘White Transparent’ Flowering Group 3 Pollinated by groups 2, 3 & 4 ‘Acme’ ‘Alexander’ (syn. ‘Emperor Alexander’) ‘Allington Pippin’ ‘Arthur Turner’ AGM ‘Barnack Orange’ ‘Baumann's Reinette’ ‘Belle de Boskoop’ AGM (triploid) ‘Belle de Pontoise’ ‘Blenheim Orange’ AGM (triploid, partial tip bearer) ‘Bountiful’ ‘Bowden's Seedling’ ‘Bramley's Seedling’ AGM (triploid, partial tip bearer) ‘Brownlees Russett’ ‘Charles Ross’ AGM ‘Cox's Orange Pippin’ */** ‘Crispin’ (syn.
  • Apple Cider Jelly Excellent Cider Jelly Is Easily Made by Cooking Tart Apples in Hard Or Sweet Cider for 10 Minutes, Then Straining the Pulp Through Cheesecloth

    Apple Cider Jelly Excellent Cider Jelly Is Easily Made by Cooking Tart Apples in Hard Or Sweet Cider for 10 Minutes, Then Straining the Pulp Through Cheesecloth

    Cider MAKING, USING & ENJOYING SWEET & HARD CIDER Third Edition ANNIE PROULX & LEW NICHOLS DEDICATED TO CIDER APPLES AND AMATEUR CIDERMAKERS EVERYWHERE The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Edited by Mary Grace Butler and Pamela Lappies Cover design by Karen Schober, Unleashed Books Cover illustration by Cyclone Design Text design by Cindy McFarland Text production by Eugenie Seide nberg Delaney Line drawings on pages 5, 6, 17, 140, 141 (top dr awing) by Beverly Duncan, and by Judy Elaison on page 141 (bottom) Indexed by Susan Olason, Indexes and Knowledge Maps Professional assistance by John Vittori, Furnace Brook W inery Third Edition © 2003 by Storey Publishing, LLC Originally published in 1980 by Garden Way Publ ishing. All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means — electronic, mechanical, photocopying, recording, or other — without written permission from the publisher. The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information. For additional information please contact Storey Publishing, 210 MASS MoCAWay, North Adams, MA 01247.