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Redfield Apple

Malus domestica 'Redfield'
  • Summary
  • Hardiness Zone & More

Redfield is one of the favorites for cider makers wishing to add some color to the juice.  Redfield is a medium to large, deep red flesh apple.  Its red juice is distinctive and the apple can be used for baking, cider, and sauce.  It is not a fresh eating apple as it is very tart.  It does not store well, but is a heavy annual producer.  The tree has bronzy leaves and reddish blossoms adding ornamental appeal.  Very hardy with some disease resistances.

Redfield is a cross between Wolf River and Niedzwetzkyana Crab.  It was introduced from the New York Experiment Station around 1938.

Bloom Character
Fruit Characteristics
Growth Rate/Habit
Harvest Period
Other Attributes
  Very tart
Site Requirements
  Full Sun
Skill Required