Almata (Red flesh) Apple
Malus domestica 'Almata'
Alamata has beautiful red-flesh throughout. The fruit is small to medium size with solid pale red skin. The flesh is tart so it is not suitable for fresh eating, but it is known to make a beautiful reddish applesauce. It is also good for pickling. Its juice would add color to both fresh and hard cider. It is susceptible to both scab and fire blight. It is very hardy done to almost -50 degrees F and Zone 3-6. Ripens in mid-season.
Almata was bred in 1942 in South Dakato by Nels Hansen of the Ag Experiemt Station. It has Russian and Canadian parentage.