Redfield Apple Tree Overview
The Redfield apple tree is the result of crossing Wolf River and Niedzwetzkyana (red-flesh crab) apples at Cornell University’s New York Agricultural Experiment Station in Geneva, New York. Introduced to apple lovers in 1938, Redfield apple is an interesting combination between the Wisonsin heirloom variety Wolf River and a tree with ancestry from Kyrgyzstan. Perhaps this is what gives Redfield its unique deep red flesh color, which makes for delicious and special cider varierty.
Redfield apples are tart and aromatic. While not recommended for fresh eating (only when it’s very ripe!), Redfield apples are great for making jelly, vinegar, and bittersweet/dry cider. Above all, if you love pies, Redfield apples can make for good dessert pies as well! In addition, some tend to use Redfield as a landscaping ornamental variety, because it has such unique colors: dark pink blossoms with bronze leaves and dark red bark. In other words, you will have plenty of choices on what to do with Redfield apples trees!
Overall this apple tree variety is resistant to most diseases. For example, it is resistant to scab and can tolerate fire blight.
- Uses: pies, dessert, cider, cooking, apple jellies, sauces. Must be fully ripe to be edible. Can make red vinegar. Can also be used as an ornamental tree.
- Taste: tart, aromatic, bittersharp
- Size: small to medium sized
- Color: pink to dark red colored fruit with some russeting, flesh is dark red under skin and cream closer to the core of the apple
- Hardiness Zones: 4-9
- Disease resistance:
- Scab – resistant
- Fireblight – tolerates
- Harvest period: 5, late season
- Flowering Group: 3
- Cross pollinates with: crab apple trees. Needs to be pollinated with different variety with same flowering/bloom period (early season).
- Cultivation: This apple tree is vigorous. It is a spreading tree. Has drooping branches. Is precocious.
- Storage: Can keep well two to three weeks.