Redfield Apple

Malus domestica 'Redfield'

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.