Piel de Sapo ("Skin of the Toad") is an upright-spreading tree of moderate vigor. It is very susceptible to fireblight, and we expect that it will tend to biennialism. Piel de Sapo is used mainly in cider production in Spain, but it is also suitable for fresh eating.

This is a cider (sidra) apple native to Galicia in northwest Spain. The fruit is densely russeted over a pale skin and the flesh is a creamy white. Piel de Sapo ripens late in the season and yields an aromatic, astringent juice classified as semisharp (semiácido). It is possible that Piel de Sapo is identical to the apple called Piel de Perro in Asturias.

Spanish cider apples have not yet been widely tested in the United States, but the native climate of these apples should be taken into consideration. Northwest Spain enjoys abundant year-round rainfall, mild summers, and temperate winters. Costal winter temperatures are typically in the 50s and summer temperatures are in the 70s.

Fruit photographed at Black Diamond Farm, Trumansburg, NY.