1. Hundreds of Varieties
France was producing over 1,000 varieties of apple in 1900. While that number has diminished due to large-scale farming, France is still home to a burgeoning apple market with demand for heirloom and historic varieties, best sellers like Golden Delicious, Gala and Granny Smith notwithstanding.
Varieties include the Belle de Boskoop, an apple with a slightly acidic flavor and crisp texture originally developed in Holland in the 19th century. The Reine de Reinette is another historic Dutch variety, introduced into French soil in the 18th century. It has a complex flavor and a tender, crunchy flesh. The historic Court-Pendu Gris has been grown since the 1400s and was once the most famous apple in Europe. Its flavor and aromas are exceptional, and it’s also an excellent cultivar for transportation.

2. Quality and Profitability
Today in France, the quality of apples prevails over the quantity consumed. Consumers are more concerned with quality apples, recognized for their taste and their wholesomeness. Even if the quantity of apples consumed per household has fallen by 11.8% these past five years, spending dedicated to apples has risen by 7.8% . As a result of the rise in value of French apple consumption, more resources are being allocated to their production, which in turn generates more quality and profitable production of apples.

3. AOC and AOP Labels
France’s apple varieties are distinguished not only in number but in recognition by AOC and AOP labels. Pomme de Limousin apples are produced at high altitude with cool nights and sunny days, giving the apple an oblong form and a balanced flavor. The apple is harvested late in the season and sold from October through July; it late selling date is due to its excellent properties of conservation.
The Pomme de Limousin is the only French apple to hold both the AOC and AOP labels, the former of which was granted in 1994 and the latter in 2007.

 
4. The Proof is in the Exports
Proof of the quality and flavor of France’s favorite fruit is reflected by their popularity in export. 38% of French apple production is destined for foreign countries, with 72% exported to Europe. Export is rapidly growing in the Middle East and Asia, as other countries around the world have begun recognizing the quality of the French fruit.

5. A Variety for Each Preparation
Apples have an important place in the well known French cuisine. Savory recipes tend to pair apples with richer meats, such as duck, boudin or foie gras. The acidic nature of apples is a great pairing for such dishes.
Each recipe calls for a different variety of apple to help its unique flavors and textures to shine through. Applesauce, for instance, requires sweeter apples like reine de reinette. For an apple tart, a balanced apple with a good texture and flavor, like perennial favorite Gala, is key. A more flavorful apple like a boskoop will stand up to the caramelization required of a tarte Tatin.
Apples used in savory dishes need to hold their shape when cooked and provide balanced flavor to the final dish. Reinette grise or court pendu gris apples are good choices.