Niedzwetzkyana
(W2, L9 planted 2019) The Niedzwetzkyana apple is a large bright red fruit with brilliant red flesh. Only a handful continue to survive in their native highlands of Kyrgyzstan. It is an apple native to certain parts of China , Kazakhstan, Kyrgyzstan and Uzbekistan, noted for its red-fleshed, red-skinned fruit and red flowers. Its flavor is tart and not usually eaten fresh. The tree is not very vigorous; apples ripen at the beginning of autumn. It makes great apple pies that resemble pies made from cherries and pressed fruit provides scarlet cider. The Niedzwetzky’s apple is rare; only 111 specimens of the tree are known to survive in Kyrgyzstan. There is some debate over whether Niedzwetkyana is its own species of Malus, or a unique variety of Malus pumila. However, the variety widely grown throughout the western world stems primarily from seeds which were sent from Turkestan in the late 1800s by amateur botanist Vladislav Niedziecki. These were raised by Georg Dieck who introduced them in 1890 at the Zöschen Arboretum near Merseburg, in Germany. This variety has flesh that is high in anthocyanins and is important for your health.
(W2, L9 top worked 2025) The following varieties have been top worked on the Niedzwetzkyana tree.
Scarlet Surprise
This is an American variety, also known as Bill’s Redflesh and Firecracker, and one of the most extreme examples of a red-fleshed apple variety. The red tendency dominates this apple, with not only the skin and flesh but also the leaves, wood, and blossoms all having a very pronounced red stain to them. The apples are fairly small, round-conical and often slightly elongated in shape, usually about two inches in diameter, and two and a quarter inches deep. The skin is wholly red and smooth, sometimes with pale dots (lenticels). The flesh is deep pink to red, soft, and tender; the juice is sweet and tart. The eye is closed and there is little or no cavity. The appearance is very similar to Almata (also American) and Huonville Crab (Australian). There are apples in most years, though there is some tendency to be biennial. This apple is more acidic than most dessert varieties, having an intense sharp brisk flavor. It keeps in good condition for about a week. After this time the acidity declines and the apple begins to shrink slightly. After a fortnight the acidity is less pronounced, the taste is sweeter and the texture rather soft and doughy.
Burford Red (Flesh)
The Burford Red Flesh apple tree has beautiful red flesh inside crimson skin. One of the venerable Tom Burford discoveries, the Burford Red Fleshed apple is crisp, juicy and tart. Great for ciders and makes lovely red/pink sauces, chutneys and beverages. Fruit sweetens a bit in storage. Also attractive as an ornamental with greenish-bronze leaves in the summer and fall foliage of glowing, awe-inspiring orange-red leaves. Best for cider and as a novelty in the garden.
Hidden Rose
The Hidden Rose apple is a red-fleshed apple variety known for its unique pinkish-red flesh and tart, sweet flavor, with a taste often compared to strawberry lemonade. The apple is also known for its crisp, firm texture and is often used fresh, in salads, or for baking. Tart and mildly sweet, Hidden Rose Apples have a distinctive flavor with hints of strawberry lemonade. It has a pale yellow skin covered in a faint red blush and speckled with white freckles. The vibrant pink flesh is both crisp and juicy. This unique apple was discovered in the 1960s on a fruit farm in Airlie Oregon by the owner, who was amazed to see its pinkish flesh and unusual flavor.
Pink Parfait
A large handsome fruit with bright red stripes and splashes over a cream background: the flesh is mottled pink and cream, almost as if an ordinary apple were stained with cherry juice. And the flavor and texture are amazing, making Pink Parfait® an unforgettable eating experience. It requires a long warm growing season and can be tricky to finish properly. Those who can grow this apple well are truly fortunate. On the tart side, but still sweet enough, PP’s flavors are similarly delicate and crisp. A hint of grapefruit and cane sugar, some zingy spiciness, and lemonade are embedded in the apples’ pleasant substantial texture.
Redfield
A unique, late-season, red-fleshed apple. Also known as Geneva Red. This is an extremely cold- hardy, vigorous tree with slight resistance to fireblight and high resistance to scab. It has striking red wood and pink blossoms. Redfield is a beautiful, large apple with a deep, dark red skin that wears a fine net of russet. The dramatically red flesh is firm and yields a red juice with a tart, aromatic, and astringent flavor. Redfield will not store for more than a couple of weeks, but it is a fantastic baking and preserves apple. Too acidic for fresh eating (for most palates), it has, however, found favor with cider makers; it makes a lovely, bittersweet, blush cider. Developed by the Geneva research station in NY, Redfield is a cross of Wolf River and Malus Niedzwetzkyana that was released in 1938.
