American Apples - Red Fleshed

WEBSTER'S PINKMEAT
Medium Sized fruit. Deeply pigmented skin and flesh. Red-stained wood. My tree is four years old and for the first time it has set a heavy crop.

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Cortex wood pink. Leaves red - bronze.

2011 Tasting Notes .... It may not be a representative year, but we've found the flavour of this apple disappointing; worse than Burford's Redflesh. The tree is healthy, the blossom good, and the apples large, but the taste is slightly sour with a bitter aftertaste. It might cook reasonably well, and would make a passable addition to cider, but the taste is not strongly 'apple', and there is no scent.

Ripens about ten days after Mott's Pink; about the same time as Ribston.

Report from my mother on cooking quality....

About as appetising as a sloe when raw; similar bitterness / acidity. Dries out the mouth instantly.

I cooked one, sliced, simmering in a small quantity of water / butter. It looked rather liked smoked salmon after this treatment; very unappetising. However there was a big surprise; it had an attractive sweet-tart flavour, with no bitterness. It doesn't mush down like Bramley. Good with yoghurt or cream; probably less good is a pie as it's still crunchy after cooking. Slightly reminiscent of dried apples.

compiled by Nigel Deacon / Diversity website

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