December 23: Redfield

Niedwetzkayana x Wolf River
Geneva research station, NY, 1938

Everything on a Redfield tree is dark red or dark pink with striking fall foliage, dark pink blooms and, of course, red flesh.

Crossed between the huge Wolf River and the red and cold-hardy Niedwetzkayana, Redfield reflects its parents pretty perfectly. It is a super cold hardy apple and seems to love growing here. It’s not the best for eating but tops for jelly-making, cider, and baking. Some might even say there’s no point in eating it fresh. I might agree with them, but I keep trying to eat these year after year in the hopes that a different growing season or a different picking time might merit a more delicious apple. Nope.

The point of this apple is its acid and bitterness, not its sugar or its texture. Earlier in the season the bitterness and acidity are at the forefront of its flavor. Now, deeper into the storage season, those flavors have mellowed. Surprisingly, it doesn’t store well so there is no point in holding on to this one.

I have heard that it makes a great sauce too, though I venture you might need to add some sugar to it. And can you imagine a pie made out of all Redfields? Fantastic!

The crop was big enough this year that I got to make a single-variety cider from it. It’s just about done fermenting, so look for this one in the fall of 2026.

Growing Notes

These trees absolutely took off when I planted them — they love growing here. If you’re looking to buy a Redfield tree, I’d look for a smaller-sized rootstock since these trees grow pretty aggressively. They are cold hardy to Zone 3 and they routinely ripen by October 15.

I have read that russeting is a usual feature of this apple, but I never see that on mine.

Scab resistant and slightly fireblight resistant.