Redfield

Introduced:  1938, New York

The Redfield apple is not ideal for fresh-eating, but great for baking, cider, vinegar and jelly. This tree was developed from a 1938 cross done at the New York Agricultural Experiment Station in Geneva, New York, between Wolf River apples and Niedwetzkyana apples. The Redfield apple has a pink to dark red skin with some russeting, and dark red flesh inside.

Early Season