Clifford Red Flesh

type: Cooking, Culinary, Cider, Dessert, Juice, Ornamental, Pie, Pollinization, Sauce

synonyms: Initially known as the New Glasgow apples, the variety's name has changed several times since the mid 1700s.

summary: This red-fleshed apple was known as the New Glasgow Apple by the Scotch-Irish immigrants who settled in the area during the late 1700s.

identification: Small, washed red with faint russeting, reddish-green foliage and red blossoms. Develops a greyish bloom on the fruit-skin as it ripens.

uses: Highly regarded as a red-fleshed cider apple.

origins: In the mid-1700s, when the Scotch-Irish immigrants first settled in what was to become known as Amhurst County in Virginia, U.S.A., they found abundant crops of crimson-fleshed apples the size of walnuts growing on the hill sides. For the first few years, they were named New Glasgow apples. Later, they became known as Clifford Red Flesh and then New Burford apples in honour of the Burford family which gathered the fruit and marketed them at the village market. found growning in the heart of Amhurst County, Virginia, U.S.A. Since the 1700s when the area was settled by Scotch-Irish immigrants who named them the New Glasgow apples. Originally known as Clifford Red Flesh Apple, but renamed Burford apple since it was primarily sold at local markets by members of the Burford family. Later, when the nearby town changed its name to Burford, this apple became known by the Burford.in the 1900s when the town's name was changed again, the but they remain best known today as the red-fleshed Clifford apples. Renamed the "Burford Apple"

cultivation: The fruit develops a red bloom as it ripens in season.

harvest: Ripens halfway through the middle period.

notes: Popular for its intense red foliage and tart taste.

juice character: Tart, tangy, reddish juice.