Calville Blanc, or Calville Blanc d'Hiver was first discovere in Normandy, France in 1598. It is the culinary apple of France, commonly used in tarts.
Fruit medium-large uniquely shaped, yellow/pale green with light red dots on sunny side. Flesh tender, sweet, juicy. Aromatic, spicy flavor resminiscent of lemons and vanilla. Good juice apple with more vitamin C than an orange. Good sauce and cooking apple as well.
Tree does best in warm soil, against a sunny wall or bank. Precocious bearer. Ripens in late October in upstate New York, keeps well till March, with the best eating/baking November and December.