[NAFEX] Red Fleshed apples
Derekcs2005 at aol.com
Derekcs2005 at aol.com
Sun Jan 6 17:20:57 EST 2008
I enjoy red fleshed apples too and have grown a number of them since the mid
80's. I think at last count I have 33 varieties of red (pink and orange)
fleshed apples. Can't remember if we are supposed to post web addresses or not
but I have them listed on my orchard web site at hockinghillsorchard.com and
click on red fleshed apples.
In a message dated 1/5/2008 8:14:23 P.M. Eastern Standard Time,
martha_davis at earthlink.net writes:
have gotten more interested in red fleshed apples and it has been a few
years since I have seen much discussion on them maybe it is is time for another
Many places say that the coloring is climate dependent. Ed said less color
as they go south. I assume that is temperature based rather than day-length
based. A lot of them seem to be fairly tart to sweet tart, some (many?) too
tart for fresh eating. Ed said that Pink Pearl and Hidden Rose were the ones
he had experience with that had detectable sugars. A description of the
Niedzwetzkyana Crab pie got my attention. Supposedly like cherry pie but
whether that was color or flavor or both I don't know. I have also heard it is 3
inches in diameter too large to be called crab. I have also hear that it is
a good tannin source for cider.
I have been poking around in books and on the web. Here is something of a
variety list which I don't have much experience with. I have tasted Pink Pearl
twice. Once as grown in California it was OK another time when grown in
Indiana it thought it was bitter. I tried Grenadine at the California tasting a
few years ago and that was good but not outstanding. Not something I would
think about without the color. Based on what I have dug up some are very hardy
zone 3 some zone 6 some who knows. A fair number appear to bloom early &/or
Has anyone experience with any of these? I am especially interested in
Hardiness many of the California ones list zone 6. I'd like zone 4. I m also
especially interested in which ones are worth eating fresh or really good for
cooking as opposed to, I might as well make sauce because what else can I do
Alamata, Burford Red Flesh, Bill's red flesh(aka Scarlet Surprise) Hidden
Rose (AKA Aerlie Red Flesh), Firecracker, Geneva crab, Giant Russian may be
the same as Russian Giant Crab, Grenadine, Niedzwetzkyana, Pink Pearmain(AKA
Pink Sparkle), Pink Pairfait, Mott's Pink, Pink Parfait (Motts), (I'm not sure
if these three are the same), Pink Princess (same as Jansen's Pink Lady not
same as Cripp's Pink Pink Lady), Pink Old Lady, Purple Passion, Raven, Red
Field, Thornberry, Rubiyat, Winter Red fleshed. I haven't included many of the
ones that seem to be pale pink or pink stained.
Zone 4 high elevation New Mexico Cool summers with a short season
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