Burgundy Apple

Malus domestica 'Burgundy'

Burgundy produces large, round, solid dark blackish-red fruit.  The skin is smooth and glossy and the red color may bleed into the flesh somewhat.  It is an excellent, crisp, sub-acid flavored apple.  The fruit hangs well up to three weeks, but it does not store for more than a month after harvest.  Ripens in mid to late September.

Burgundy was bred in New York and introduced in 1974.  It has Monroe, Macoun, and Antonovka blood in it.  It never seemed to take off commercially, but appears to have backyard potential.

Burgundy is not particularly disease resistant.  It is susceptible to scab and mildew, and fire blight as well.