Synonyms: Alma Ata

Summary: This red-fleshed apple makes great apple sauce, crabapple jelly and has also caught the attention of cider makers.

Identification: Small to medium size, round-conic to conic with angular faces and a knobbed crown. The orange-yellow base colour is almost completely washed solid red over which is a greyish bloom. The stem is medium long and tending to stout, set in a shallow cavity. The calyx is small and closed, set in a shallow basin.

Characteristics: The flesh is coarse-grained and reddish pink like that of a watermellon. Moderately juicy. Tart with strawberry, raspberry and pomegranate flavours. Can be quite tart and occasionally also bitter.

Uses: Makes an tart, flavourful and striking apple sauce. Also favoured for apple jelly. Cider makers have started using the Almata for its sharpness and colouration.

Origins: Developed in 1942 by Dr. Niels E. Hansen at the South Dakota Experiment Station in Brookings, South Dakota (U.S.A.) by crossing an experimental hybrid ( Beautiful Arcade x Fluke 38 Crab) with pollen from the Red Flesh .

Cultivation: Vigorous. Partial tip bearer. Has a tendency to produce the best crops every other year.

Ploidism: Diploid. Self sterile.

Cold storage: Does note store well.

Vulnerabilities: Susceptible to scab and fire blight. Somewhat resistant to powdery mildew.

Harvest: During the first half of the fourth period.

Juice classification: Sharp

Flowers: Deep red.

Foliage: New leaves show bronze.

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