A name for Calville Blanc d'Hiver, 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. This is a large, yellowish-green apple with very fine flesh which is tender, sweet, juicy and slightly acid. 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.
