First crossed at the NY Agricultural Experimental Station in 1938, the Redfield apple is a cross between the Wolf River and Niedwetzkyana apples. It is unusual as it is an older yet cold hardy red fleshed apple. Its skin is dark red in color with little surface detail. Its flesh, however, is strikingly red. Varying from pink to deep crimson, the colored flesh often extends down to the core of the apple.
While not typically used for fresh eating due to its highly astringent (and puckeringly sharp) flavor, this apple does make a delicious cider. The cider it produces is ruby in color with a tart-dry feel. Can be drank alone but is usually combined with other ciders for a more well rounded taste.
USDA Zone: 3-8
MM.111: 20-22' or 85-100% of Standard; Semi-Dwarf
B.118: ~20' or 85% of Standard; Semi-Dwarf
Sun: Full Sun
Bloom Group: 3, Mid Season
Ripening Time: October
Cider Profile: Bittersharp
MM.111 Rootstock Characteristics