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NY2
type: Culinary, Eating, Pie, Sauce
synonyms: Registered and marketed as RubyFrost. Sometimes referred to as "New York" although this can denote several other apple varieties.
summary: Somewhat tart and moderately sweet. Very similar to NY 1 . This New York bred supermarket apple colours richly.
identification: The fruit is medium tending to large. Round shape. Smooth, moderately thick skin and glossy. Base colour is yellow, washed almost completely ruby red. The calyx is small and closed, set in a rather moderately deep basin.
characteristics: The flesh is white, crisp. Juicy, sweet-tart. Resists browning when exposed to air. Flavour and sweetness improves after some weeks in storage. Vanilla
uses: Fresh-eating, supermarket apple. Said to be excellent for pies. Well suited to market and U-pick operations.
origins: Developed in 1992 by Dr. Susan Brown, then-director of the apple breeding program for Cornell University at the New York State Agricultural Experiment Station in Geneva, New York (U.S.A.). Under development for 14 years and released in 2010. The flower parent is given as Braeburn , the pollen parent is identified as NY 674 . These were used to achieve the goal of developing an apple with higher levels of Vitamin C and the resulting sprightliness.
cultivation: Produces annual crops. Apples do not fall off trees when ripe.
cold storage: Keeps up to four months.
vulnerabilities: Prone to bitter pit
harvest: Late in the fifth period. Fruit hangs well when ripe. Improves in flavour after a couple of weeks in storage. Fruit tends to hang well.
notes: The cultivar is governed by a licencing agreement with Cornell University. It ripens more evenly and develops better colour than the Honeycrisp parent and keeps better in storage to make this a more cost-effective variety for large-scale producers who supply supermarkets.
pollination peak: 1
ploidism: Diploid. Self sterile.
cold storage weeks: 16
brix: 13.5
harvest period: 5
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