Cherryfield

This high quality, all-purpose fall-winter apple was introduced by Wyman B. Collins of Cherryfield, Washington County, in about 1850. It was subsequently popularized by David Wass Campbell of Cherryfield, and Welton Munson of the University of Maine. The original tree was still standing in 1907, but then the variety disappeared into obscurity for 100 years. Old trees were discovered in 2006 with the help of Majory Brown, Larry Brown, and Kathy Upton, all of Cherryfield. It was grown in Kennebec County under the name Benton Red. DNA profiling now shows Cherryfield and Benton Red to be identical. It is also identical to the mid-west apple, Salome. We’re attempting to sort out which name came first. Stay tuned! (For more information, see John’s Apples and the Art of Detection, chapter 20.)

Cherryfield is medium-large and conic-shaped and washed and striped with pink. The greenish-white flesh is crisp, tender, fine-grained, mild and tart. The fruit ripens in October and keeps until early spring. Cherryfield is very good for fresh eating, excellent in sauce and makes a highly flavored pie. It’s also good in salads and even sliced up on pizza.