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Pollination group:


Summary: Often used as a landscaping ornamental variety, the Redfield looks and tastes great in apple jellies and pies. It can even been eaten fresh when tree-ripened, though a bit on the tart side.

Identification: Small to medium. Round-conic. Washed dark red sometimes almost purple. Russeting. Develops a waxy finish when ripe and in storage.

Characteristics: The flesh is dark red under the skin and cream close to the core. Fine grained and tender. Tart, somewhat astringent and dry. Browns quickly when exposed to air.

Uses: A fresh eating apple that is best eaten freshly picked and tree-ripe, but must be fully ripe to be edible. It tastes wonderful in pies and as apple jelly. More recently, it has been discovered as a cider apple producing a fruity and well-balanced cider. Also used to make a red vinegar.

Origins: Wolf River crossed with Niedzwetzkyana (red-flesh crab) in 1924 at Cornell University's Geneva Research Station in New York (U.S.A.). Introduced in 1938.

Cultivation: Vigorous. Spreading with drooping branches. Precocious. Tolerates Hardiness Zone 2.

Ploidism: Diploid. Self sterile.

Notes: This is also a very ornamental tree with dense, dark pink blossoms during spring and distinctive reddish-bronze leaves and dark red bark, almost maroon the rest of the year

Vulnerabilities: Resistant to scab. Tolerates fire blight.

Harvest: Ready for harvest in the middle of the fifth period.

Juice character: Presses out to a blood red must.

Harvest period: 5

Type(s): Cider, Eating, Jelly, Pie

Hardiness Zone min: 2

Hardiness Zone max: 2