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Malus domestica 'Redfield'
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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.