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Connell Red
type: Cider, Dessert
synonyms: Connel Fireside, Red Fireside. Sometimes referred to as Fireside, but this is the name of the parent variety.
summary: A hardy American-bred apple, thought to be either a mutation or a chance seedling of Fireside. Highly regarded as a fresh eating dessert apple and also used for cider.
identification: Large to very large, round. The base colour is yellow, but this is usually completely covered with a red wash and marked with yellowish lenticels. A network of yellow russet rays range onto the shoulders and toward the face of the apple. The stem is short, stout and set in a narrow, shallow and russetted cavity. Thick-skinned and skin develops a pronounced greasy feel at maturity and in storage. Apples are prone to cracking.
characteristics: The flesh is cream coloured, firm and fine-grained. Juicy and sweet-sharp. Highly aromatic, sweet with hints of banana. Browns when exposed to air.
origins: Most likely a bud mutation of the Fireside , but may also be a open pollinated seedling of that apple. Found by Tom Connell in his orchard near Menomonie, Wisconsin (U.S.A.) and introduced in 1956.
cultivation: Moderately vigorous. Upright spreading. Tends to be produce annual harvests but can be biennial.
cold storage: Keeps for four months.
vulnerabilities: Resistant to scab and cedar apple rust. Susceptible to fire blight.
harvest: Ready for harvest in the middle of the fifth period.
notes: The Red Connell tends to be fully coloured while the Fireside from which it stems has red stripes on a yellowish or orange background.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self sterile.
cold storage weeks: 16
harvest period: 5
hardiness: 4
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