Piel de Sapa ("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 Sapa 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 densely russeted over a pale skin and the flesh is a creamy white. Piel de Sapa ripens late in the season and yields an aromatic, astringent juice classified as semisharp.

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.