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Clifford Red Flesh
type: Cooking, Culinary, Cider, Dessert, Juice, Ornamental, Pie, Pollinization, Sauce
synonyms: This red-fleshed apple was initially called the New Glasgow by the Scotch-Irish immigrants who settled in the area during the mid-1700s. In later years, they were also called New Clifford and New Burford apples.
summary: Found growing in the British Isles since the Middle Ages.
identification: Small, washed red with a faint film of 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 has 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 wooded hillsides. Initially, the settlers called them New Glasgow apples. Later, they became known as Clifford Red Flesh and then New Burford apples for the Burford family which gathered the fruit and sold them at the village market.
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.
pollination peak: 1
ploidism: Diploid. Self sterile.
cold storage weeks: 16
brix: 12.5
flowers: Red
foliage: Purple
leaves: Red-tinged
hardiness: 5
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