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Burgundy
type: Dessert, Eating
synonyms: Burgandy
identification: Medium to large size, round tending to conic. The skin is thin and glossy; base colour is bright pink over which are heavy flushes of dark burgundy.
characteristics: The flesh is creamy-white with a good deal of red stain next to the skin. Crisp, firm and fine textured. Juicy and honey-sweet, sprightly with good flavour.
uses: A sprightly, fresh-eating apple.
origins: Developed in 1953 by R.D. Way and R.C. Lamb at the New York State Agricultural Experiment Station in Geneva, New York (U.S.A.), by crossing Montgomery with NY 18491 ( Macoun x Common Antonovka ). Released in 1974.
cultivation: Moderately vigorous, upright spreading tree. Bears fruit on spurs. Starts to produce quite young and provides annually. Low uniformity in the apples, best for farm-gate operations or personal use.
cold storage: Keeps up to two months in storage.
vulnerabilities: Prone to scab, mildew and fire blight.
harvest: Ready for harvest late in the middle period, but be aware that the apples colour up quite early and are often mistakenly picked under-ripe. The fruit hangs well at ripeness.
pollination group: D
pollination peak: 15
ploidism: Diploid. Self sterile.
cold storage weeks: 8
harvest period: 4
hardiness: 3
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