About Burgundy Apples
Despite being an all-purpose apple, Burgundy apples are not overly well-known. It is a cross between the more popular Macoun apple and the Russian apple, Antonovka, that is used by many grafters as a hardy rootstock. They were introduced by the NY Agricultural Experiment Station in 1974, originating in Geneva, New York.
Typically around 3” (on the larger side for apples), Burgundy apples are often glossy in appearance and range from red to purple in color. The firm, juicy flesh tends to inherit color as well, interspersed with trails of beautiful red coloring. The skin is also quite firm, popping as you take a bite. Because it is a mid-season variety, they ripen in early to mid-September. Because these fruits stay on the trees for about 3 weeks, the harvesting season can be extended into October.
Burgundy apples have a strong, distinctive aroma and a pleasantly unique flavor. It’s been described to taste like cherry Sweet Tarts, a sort of zingy, tangy flavor that is refreshing and specific.
Given their distinct flavor, Burgundy apples are well-suited for eating, cooking, ciders, and more. When sliced and dried, the unique flavor comes on strong, giving off more poignant notes of cherry. Burgundy apples also make wonderful pies in the early season as well as beautifully pink applesauce as the color from the apple skin starts to run into the flesh around early September. At Fulkerson, we think they’re best as a simple snack and use them to create our flavorful cold-pressed cider.