Inventory, lb : 0
Bellflower apples are large in size and round and ribbed in shape. The skin of the Bellflower has a bright green-yellow background overlaid with some red flushing. The Bellflower apple tree can be quite tall, and the flower of this variety, as the name suggests, is showy and very beautiful. The Bellflower’s traditional fruity flavor is balanced between sweet and tart, though it can lose some of the flavor intensity when cooked.
Bellflower apples are available in the fall through spring.
Bellflower apples are an antique and not very widespread variety of Malus domestica. They are likely related to the French/Dutch Belle-Fleur (“beautiful flower” in French), grown in North America.
Apples have few calories, and are primarily made up of carbohydrates and water. They contain soluble and insoluble fiber, which contributes to their reputation as a health food—these fibers help prevent cholesterol buildup in the arteries and keep the digestive system healthy. Apples are also a good source of Vitamin C, which is concentrated under the skin.
Bellflowers are a good fresh eating apple. They can also be used for juicing and baking into tarts. In France, they are also cooked as compotes. Pair with traditional apple flavors, such as honey, caramel, walnuts, raisins, cinnamon, nutmeg, etc. Bellflowers can be stored for several months in a cool, dry location.
Bellflower apples belong to a group of related apples called Belle-Fleur, or Bellefleur, from France, Belgium, and the Netherlands. Varieties include Brabant, Single, Double, and Oxhead, among others.
Bellflowers grow in California, specifically in the mild climate of the See Canyon in southern California. They have been in North America since at least the early 1900s. The first Bellflower, or Bell-Fleur apples were Dutch or French, and were growing in Europe at least in the mid-eighteenth century, but are probably much older. They are not as popular as they were in the past, and are only found sporadically from smaller producers.