Blanquina Apple on G.11 (Spring 2026)

Blanquina is a vigorous tree, but it is slow to produce, and it tends to biennialism. Blanquina and Cristalina will be good pollination partners, and 165 days from bloom to harvest should be expected (late October in upstate NY). Blanquina is used exclusively for cider; it is not suitable for fresh eating.

This is an Asturian cider (sidra) apple, approved by The Regulatory Council of Origin Cider of Asturias. The fruit is small to mid-sized, ripening to a pale greenish orange that is russeted at the stem. The flesh is a creamy white, and the juice is classified as sharp, or "acido" (pH ~ 3.4; TA ~ 6 g/L; tannins 0.8 g/L). (The traditional Spanish cider apple classifications are ácido, semiácido, dulce, amargo, ácido-amargo, amargo-ácido semiácido-amargo, amargo-semiácido, dulce-amargo.)

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. Asturias 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.