Which fruit is best for Brittany?

Have you ever wondered if there could possibly be one, ultimate fruit for an entire region? Well, ponder no more, because we have dug deep and found the answer! Welcome to Brittany, a picturesque region on the northwestern coast of France. If you’ve ever been to Brittany, you’ll know, not just about its stunning landscapes, or its quaint medieval towns, but also about its weather – sunshine and rain in equal bounty!

And guess what? This balanced climate makes Brittany an ideal horticultural haven, especially for growing a fruit that is simple yet vastly adaptable. It’s not the first one you think of when you think of fresh fruit, but oh boy, does the humble apple have a lot to offer!

Apples? Surprised? Yes, the apple, the one fruit synonymous with health and vitality, is also the best fruit for our lovely Brittany. Here is why, and trust us, it extends beyond the adage of ‘an apple a day keeps the doctor away.’

In Brittany, apples are akin to treasured jewels, treasured so much, they even have their own dedicated festival! Fest-Noz, a major Breton traditional festival, celebrates not only the region’s music and dance but also pays tribute to the mighty apple. And so, even before we delve into the nitty gritty, it is clear how significant the apple is for Brittany, not only in an agricultural sense, but also in the region’s tradition and culture.

The versatility of the apple begins in the very soil it is grown in. Apples here are not pampered. They’re left to fend for themselves against the elements. This survival of the fittest approach infuses the fruit with an altogether unique resilience and robustness. More importantly, it endows the fruit with a taste that is unparalleled!

On the topic of taste, the apples from Brittany are not limited to the sweet and crisp flavor we often associate with them. They range from the tart to the tangy, from the crisp to the soft, making them the perfect addition to not only your fruit bowls but also your cooking pots. Have you ever tried a tart made with the cider-apple Kamouez? It has a sweet-sour flavor that will tantalize your taste buds! Or what about a sinfully golden Crepe Suzette flambeed with Calvados, a powerful apple brandy typical of Brittany?

The adaptability of the apple extends beyond merely being a cooking staple. They are also a go-to source of cider and juice, and not forgetting the aforementioned Calvados. It might be hard to believe, but in Brittany, particularly in areas like Cornouaille, cider apples gain precedence over eating apples. Cider-making here is steeped in tradition. The use of specific fruit-varieties, combined with ancestral knowledge and methods, results in a product that is fresh, naturally effervescent, with a fine lightness. No wonder Bretagne cider has a Protected Designation of Origin (PDO) status!

But Brittany is not only famous for its cider! From the same fruit, the Bretons produce Calvados, a stronger, fierier spirit. Handcrafted and aged in oak casks, it’s a strong drink that packs a punch and an apple’s gourmet flavors!

It isn’t just in the kitchen or the cider-pressing barn that the apple is valued in Brittany. It has a very important role in environmental sustainability. Apples are natural allies to bees. They attract and protect these little workers that are crucial to our ecosystem’s functioning. It’s known that apple crops studied in the area have more than 90 species of bees! Now, isn’t that astonishing?

Healthwise, apples are rich in antioxidants, flavonoids and dietary fiber. Medically speaking, these compounds help protect against harmful cancerous cells and optimize your overall health. Additionally, they control the insulin levels in the body, keeping diabetes under check.

Raise a glass of Brittany cider or munch on a juicy apple and relish knowing that it’s not just a testament to the region’s climatic and cultural riches but also a powerful defender of your health and promoter of biodiversity. In the end, it seems, when it comes to the best fruit for Brittany, the humble, versatile apple really does take the cake…or should we say tart?