Redfield

Why you should be excited

Redfield is unusual, the child of an Asian red-fleshed variety (Niedzwetzkyana) and a classic huge cooking apple (Wolf River).

The story of Redfield

What do you get when you cross a huge, dry-fleshed heritage U.S. pie apple with an old red-fleshed variety from central Asia?

It’s an odd combination, but the folks at the Geneva, New York research station found that you get pretty much what you might expect: a fairly large red-fleshed apple that’s not much for fresh eating, but comes into its own when used for baking or cider.

Redfield combines the mild sweetness of Wolf River with the acid and red flesh of Niedzwetzkyana and – by all accounts – it works. The challenge is to keep people from biting into them after seeing the impressive size and the red flesh.

Increasingly popular for the colourful cider it makes, Redfield will reward those who let it do what it’s good at.

Redfield Facts

Its origins

Bred in Geneva, New York, USA, 1930s.

Flavour, aroma, texture

Dryish, with a mild sweetness and sharp acidity.

Appearance

A fairly large, squat, deep red apple.

When they’re available

Mid-late season (usually in early October).

Quality for fresh eating

Not so great.

Quality for cooking

Good. Makes an impressive red apple pie

Quality for cider

Good, contributing a sharp, red juice.

Keeping ability

Limited (2 to 3 weeks when kept refrigerated).