Redfield

The Redfield was developed at the New York State Agricultural Experiment Station and released in 1938. It is a cross between the large Wolf River apple and the red-fleshed Malus niedzwetzkyana. The most striking feature of the Redfield is its flesh, which is a vivid, solid pink to bright red. The exterior is a dark, waxy crimson. While the flavor is quite tart and tannic—making it less than ideal for eating out of hand—it is a 'star' variety for cider makers. It produces a juice that is naturally bright red and holds its color through the fermentation process. In the spring, the tree is equally ornamental, covered in stunning deep-pink blossoms.