Coeur de Boeuf

Coeur de Boeuf at the National Fruit Collection, Brogdale. National Fruit Collection, Brogdale, via Wikimedia Commons. Source; Open Government Licence v2.0.

Origin: France, 1200s
Parentage: Parents unknown
Uses: Cooking
Picked: October, in Brogdale, Kent (the National Fruit Collection)
Skin: Large, flat globose fruit; ground colour whitish yellow; over-colour purple, streaked
Flesh: Greenish; soft
Flavour: Sweet subacid, aromatic
Also called: Blut Apfel; Bruindeling; Caillot Rosat; Calville Coeur de Bocuf; Claudine de Provence; Cocur Boeuf; Couchine; Couchine de Caillot Rosat; Couchine de Provence; Couchine Rouge; de Boeuf; de Caillot Rosat; de Rouveau; de Rouviau; du Rouveau; Grosse Rouge; Grosse-Pomme Rouge; Ochsenherz; Paradis Rouge; Pomme de Boeuf; Rot Apfel; Rouveau; Sanguine; Sanguinole

The record of the National Fruit Collection, at Brogdale in Kent, describes it¹:

An apple of French origin. Known since 1200s. Fruits have soft, greenish veined pink flesh with a sweet subacid, aromatic flavour.

Sources

Coeur de Boeuf (accession 1947 - 111), National Fruit Collection, Brogdale, Kent (Defra). Supports: the description quoted; the use; the fruit's size, shape and colours and the flesh, from the collection's characterisation; the picking time at Brogdale (mid october); the other names.

Sources

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