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Red Mutsu
type: Dessert, Eating, Pie
summary: Developed concurrently with the Mutsu at the Aomori Research Station in Japan, the Red Mutsu shares much the same characteristics as the Mutsu except for a fire-engine-red skin colouring.
identification: Large, tending to very large. Round-conic to oblong and sometimes irregular in shape. Usually ribbed on the faces and around the eye. The skin is waxy and shiny, and bright red over the entire surface. Light coloured, small but distinct lenticels, sparse and scattered. The stem is medium long and medium stout, set in a deep and wide cavity. Some russetting can be present around the stem cavity.
characteristics: The flesh is creamy white, dense and coarse in texture, crispy and very juicy. Honeyed flavour, sometimes with hints of anise and where grown in hot weather, the spiciness is more pronounced. Paper bags are often put over the apple to enhance its golden colouration, but this tends to weaken the flavour. Brix 13.3
uses: Intended as a fresh eating apple, but it is also used in pies because of its tendency to hold its shape. Widely used for commercial production of apple pies.
origins: Originated from the cross breeding of Golden Delicious with pollen from Indo that produced the Mutsu at the Aomori Research Station in Kurioshi (Japan) in 1930. It is identical except for its bright, fire-engine red skin.
cultivation: Vigorous, spreading spur bearer. Heavy harvests but with a proclivity to bearing biennially. Grows best in warm climate, Hardiness Zones 5 and higher.
cold storage: Keeps up to four months. Tends to improve in flavour during the first month or two.
vulnerabilities: Susceptible to scab.
harvest: Ripens toward the middle of fourth period, 145 to 165 days after petal fall.
pollination group: D
pollination peak: 14
ploidism: Triploid. Produces only sterile pollen. Requires a tree which produces compatible pollen nearby.
brix: 13.3
harvest period: 4
sg: 1.0538
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