A variety of cooking and eating apple originally recorded in France by Le Lectier as Calville Blanc in 1628. It keeps its shape when it is cooked and is high in Vitamin C. This is a large, yellowish-green apple with very fine flesh which is tender, sweet, juicy and slightly acid. It has white speckles on the sunny side. It is now not very common. It is a late-season variety which is picked from mid- to late-October in South-East England, is stored and is at its best from November to December, mellowing on storage. In the United States it is a mid-season apple. It was first recorded as Blanche de Zurich in 1598.