Burgundy Apple

Description

Full sun, Zone 3b

Malus x ‘Burgundy’

Pot size #5 (3′ whip)

Known for its pink flesh, Burgundy is an excellent apple for fresh eating and making cider. Can also be used for baking, especially because of its unique colour. Large fruit has a sweet, sub-acidic flavour. Though Burgundy doesn’t keep particularly well, it does hang on the tree for up to three weeks. Dates back to 1974 when it was developed in New York.

Class: Sharp
Acidity: Medium to high, >4.5 g/L
Tannins: Low to medium, <2 g/L

Requires another apple nearby for cross-pollination. Prefers a moist, well-drained soil.

Mature Size: 15-18′ tall by 10-15′ wide