Organic Renoir Apples

Large size and rustic, rusty skin: intense, enveloping flavour, reminiscent of rennet but sweeter

It's not beautiful to look at, but it's good like few others: the apple for those looking for character.

Organic Roncaglia Renoir Apples

The Renoir is an apple instantly recognizable: large in size, rustic, wrinkled, and russeted skin, an ancient appearance that promises much and delivers. Its intense, enveloping flavor is somewhat reminiscent of the much smaller Rennet apple, but much sweeter, making it truly appreciable by everyone—even those who find Rennet apples too harsh. The flesh is grainy, crunchy, and juicy, imbued with a sweet-tart flavor and intense aroma. It's excellent freshly picked and will keep until the end of March: a faithful companion throughout the cold season.
 
 
 

The roots of this apple lie in the nobility of the rusty apples

That dull, rough skin has a technical name, rustiness, and it is the distinctive feature of an aristocratic family of apples: the renettes and the gray reinette French, English Ashmead's Kernel, Canadian Rust. For centuries they have been the favorite apples of European gourmets—the word itself reinette, "little queen," speaks of its prestige—precisely because a modest rind corresponded to a pulp of rare aromatic complexity. Then came the twentieth century, and with it the taste for shiny, uniform fruit: russet varieties were gradually excluded from the shelves, deemed unmarketable. Renoir took up this legacy and brought it to a wider audience, combining the aromatic depth of the ancient varieties with the sweetness everyone seeks today.
 
 
 

Choosing Organic Renoir Apples Means Taking Care of Yourself

The russeting of the peel is not a defect but a natural barrier built by the plant, rich in protective substances: the peel itself contains a concentration of polyphenols, tannins, and insoluble fiber, making these apples particularly interesting from a nutritional standpoint. Like all apples, the Renoir is rich in pectin—the soluble fiber that promotes satiety and intestinal regularity—vitamin C, and potassium. Its long shelf life, until the end of March, is of real value: it means having fresh local fruit even in months when the alternative would be to import it from far away.
 
 
 

How to Best Use: Renoir Apples

• ON THE WINTER BOARD, WITH SMOKED CUTS AND CHEESES: its sweet-sour profile supports strong flavours — serve it in wedges with Organic Corallina Salami e Smoked aged stracchino, accompanied by one Spiga Beer with Ancient Grains.
• BAKED IN THE OVEN, WHERE IT IS AT ITS BEST: the grainy pulp does not fall apart — cook it whole with a teaspoon of sugar and cloves, or in segments next to theBiodynamic Veal Roast with Chestnuts from Tuscia: the outline of great occasions.
• IN CRISPY SALADS AND COMPOTE: julienne brightens up a salad Fresh organic chopped red cabbage e Organic FennelSlowly cooked with a little sugar, it becomes a perfect compote to accompany aged cheeses and boiled meats.

The Producer: Roncaglia Bio

Roncaglia Bio has chosen to grow organically even varieties that are less commercial but highly flavorful, such as russet apples: a decision that prioritizes flavor and fruit biodiversity over the standardized aesthetics of the refrigerated counter.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 218 kJ / 52 kcal
• Fat: 0,2 g
• of which saturated fatty acids: 0,03 g
• Carbohydrates: 12,0 g
• of which sugars: 10,0 g
• Fiber: 2,4 g
• Protein: 0,3 g
• Salt: 0,01 g

Estimated average nutritional values ​​for the product category (fresh apple with peel). 
 
 
 

Food container

The Renoir apple has a long shelf life: stored in a cool, dark, and ventilated place, or in the crisper drawer of the refrigerator, it will stay good until the end of March. Its russet skin naturally protects it from dehydration. It should be washed thoroughly before eating and is best enjoyed with the skin, where the aromas, fiber, and antioxidants are concentrated.
 
 
 

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