The Bittenfelder apple (Malus pumila var. Bittenfelder) is a resilient and attractive tree with white flowers blooming in mid-spring. Known for its robustness, it grows vigorously and is highly resistant to diseases and frost, making it a popular choice for grafting other apple varieties. The apple itself is small to medium, round-flattened, and transitions from pale green to lemon yellow as it matures, often blushing red on the face exposed to the sun. Its flesh is white, crisp, juicy and bursts with high sugar content and considerable acidity. The Bittenfelder apple requires well-drained soil and warm locations to mature, as late maturation might prevent the apple from sweetening. Harvest begins from mid-October to mid-November and the apples can be stored until March. They can be enjoyed raw or cooked in pies and cakes. In addition to being a tasty fruit, parts of the apple tree have been used for their medicinal properties, and the bark can be used to produce a yellow dye.
