They have yellow-greenish, knobbly skin, flushed with orangish red, and are lightly-russetted.
Inside they have yellowish firm flesh that is aromatic, particularly after storage.
Their rich, fruity flavour is a balance of sweet and sour; it sweetens more during storage.
The apples ripen in October in England.
The small tree is a late bloomer, and cold hardy.
Cooking Tips
For fresh-eating.
Nutrition
It’s vitamin C content of 7.70mg/100g is slightly higher than the rough average for most apples of 6 mg / 100g.
Storage Hints
Stores well.
History Notes
Some equate Court-Pendu Plat Apples with the apple referred to as “Capendu” on sale in a market in Rouen, France, in 1420.
Court-Pendu Plat was mentioned in 1540 by the French scholar, Étienne Dolet and by John Parkinson in his “Paradisus Terrestris” in 1629.
Enthusiasts, on a good day, are prone to date the apple back to the Romans.
Language Notes
“Court-Pendu Plat” means “short suspenion flat.”
Some explain the “Wise” synonym saying the tree earned it by being smart enough to bloom only when the last danger of spring frosts has passsed.