Burgundy

An all-purpose apple, Burgundy is not well-known, but it has an enthusiastic following among collectors.  It is a cross between the more popular Macoun and the Russian apple, Antonovka, that is used by many grafters as a hardy rootstock. Burgundy was introduced by the NY Agricultural Experiment Station in 1974.

Glowing reports from Aroostook County fruit growers, Steve and Barb Miller, convinced us to put it on trial in Palermo a couple of years ago.   According to Steve, “It reaches out and grabs you!” It’s Barb’s favorite cooking apple.

The large 3" fruit are a glossy, purple red. The firm juicy flesh absolutely glows with rays of red like a sunset interrupted by clouds. The skin pops when you take a bite. Burgundy has a strong, distinctive aroma and a pleasantly unique flavor - if Sweet Tart made a cherry candy, this would be it. The tart, zingy aftertaste that awakens your taste buds is reminiscent of a refreshing lemon Italian ice on a hot summer afternoon. Makes an aromatic, well-balanced, early cider and very good sauce.  When sliced and dried, the apple flavor comes on strong and mixes with raspberry. Color and texture of the dried apples are noteworthy. Stores about two months.