Calville Blanc d’Hiver is one of the grand old apples of Europe, a fruit that carries centuries of kitchen history with it. Thought to have originated in France in the 1500s, it quickly became the apple of choice in serious kitchens and patisseries. The fruit itself is unmistakable. Pale yellow, irregular, and deeply ribbed, it looks almost sculpted rather than grown. It is not the sort of apple that wins beauty contests in a supermarket bin, but in the kitchen it has long been treated as royalty.

Cut into a ripe Calville Blanc and you understand why cooks have cherished it for generations. The flesh is aromatic and gently tart, with a complex perfume that becomes even richer when heated. Unlike many apples that simply soften in the oven, Calville Blanc transforms. The flesh melts into a silky, almost custard-like texture that carries flavour beautifully through pies, tarts, and sauces. French pastry chefs have relied on it for centuries for exactly this reason. It is an apple that behaves properly in the kitchen, turning simple ingredients into something elegant and deeply satisfying.

• Origin: France, likely the Normandy region, known since at least the 16th century.

• Appearance: Medium to large fruit with pale green to yellow skin. The apple is distinctly irregular and ribbed, often appearing lopsided or deeply fluted. The flesh inside is white and fine grained.

• Flavour: Bright and aromatic with a balanced tartness and subtle sweetness. When cooked, the flavour becomes richer and more complex, developing a gentle honeyed character.

• Keeping: A good winter keeper when stored cool. The fruit continues to mellow after harvest and was traditionally stored for use through the colder months.

• Uses: One of the great culinary apples. Exceptional in pies, tarts, and sauces where the flesh melts into a smooth texture. Also good fresh when fully ripe, though it is most famous for baking and classic French pastry.