North American Fruit Explorers mailing list at ibiblio

[John Bunker <jbunker@palermo.org>]

Did anyone mention Burgundy?  Although it's not entirely redfleshed, it
has a lot of red in it.  And it's definitely good eating.

John Bunker
maine z 4

David Doud wrote:
> 
> Hidden Rose is the only 'red' (using the term loosely) fleshed apple I know
> of that is not tart/astringent - It is more pink fleshed - looks a lot like
> Pink Pearl,  which is quite tart - both are yellow/transparent skinned and a
> quantum level more palatable than any of the dark red skinned/dark red
> fleshed varieties I am familiar with - these include 'Redfield crab' and
> 'Redford Crab' (both Redfield and Redford push the limit of 2 1/2" fruit
> size for crabs previously mentioned) and 'Geneva' and 'Red Giant' and
> 'Almata' and 'M Niedzwetzkyana'  and 'Prairie Fire' (last out of PRI) -
> we've got several crosses with a red fleshed parent in the ground,  but a
> couple of years at least from fruiting - seedlings seem to be definately red
> leafed or definately not - will be interesting to see and taste -
> ----- Original Message -----
> From: <applehilorchard@webtv.net>
> To: <nafex@yahoogroups.com>
> Sent: Friday, August 24, 2001 12:30 PM
> Subject: Re: [nafex] Redflesh crabs
> 
> > Are there any known red-fleshed apples or crabs that are sweet?
> >
> >
> >
> >
> >
> >
> >
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