︎︎︎ MELA MUSA DELLA BALSACCIA
The mother plant was recovered in the area of Pieve Santo Stefano (Arezzo), in a place called Balsaccia, and may have been widespread in all of this part of Tuscany. Its origin is unknown and its cultivation unfortunately has been neglected but, given its ruggedness, it would be very suitable for areas in the high hills and in the mountains. The tree is moderately vigorous, very hardy, but cropping every other year. The fruit is medium-large, curiously shaped, with a typical tapering in the top half of the main axis, giving it a form similar to an upside-down pear. The stem is medium-short and inserted in a moderate and not too deep cavity. The calyx is almost non-existent or very small. The skin is smooth, a light yellow, almost without lenticels. The flesh is white, crisp, not too juicy and of good quality. It is traditionally harvested in October with the waning moon; it stores well in the fruit-house. It can be eaten from November through the winter. These apples can be traced back to the large varietal group of the musone or nasone (big snout or big nose); they are eaten fresh but also cooked and made into compotes. These fruits are also suitable for making apple sauce: let them cook in water until it entirely evaporates; then let them drip dry on a sieve and then place them in a pan on slow fire with a dollop of butter, a few tablespoons of white wine and a piece of lemon rind. The sauce can be sweetened as one wishes before eating.