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RF: Berford Red Flesh
type: Cooking, Culinary, Cider, Ornamental, Pollinization
synonyms: Known as Clifford, Clifford Red Flesh. Watermellon Apple. Not the same as Berford Red Apple .
summary: Popular during the 1800s, this red-flesh apple tolerates warm climates. Used for cider.
identification: Medium size, round to round-flattened. Completely washed wine-red, over which is a light russet. Develops a greyish bloom on the surface at maturity.
characteristics: The flesh is beet-red with white patches around the core. Juicy and very tart and bitter, but sweetens somewhat in storage. Fruit resists browning when exposed to air.
uses: A cider apple and also used for cooking . Also used as an ornamental tree.
origins: Found growing as a chance seedling during the late 1700s by Burford Brothers Nursery on land belonging to Virginia Governor and statesman Patrick Henry in Amherst County, Virginia (U.S.A.). There is some speculation that it was a seedling of Siberian Crabapple .
cultivation: Moderately vigorous. Dome shaped. Biennial. Blooms mid-season.
cold storage: Keeps up to four weeks. Some of the tartness moderates during storage.
vulnerabilities: Resistant to most diseases. Flesh browns when exposed air.
harvest: Ready for harvest starting late in the middle period. Fruit hangs on the tree well into the late season. Flesh does not oxidize when exposed to air.
notes: Gives a reddish tint to cider. Flesh is bitter when fresh but becomes mild when cooked. Bitterness is mostly in the skin and the apple becomes bland when peeled.
juice character: Used to provide acidity and colour to the must and the finished cider.
juice_classification: Sharp
pollination peak: 1
ploidism: Diploid. Self sterile.
cold storage weeks: 16
flowers: Moderately red
foliage: Deep reddish-green in summer.
leaves: Dark purple
fruit: Rich red flesh
hardiness: 5
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