Delgollune apple
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Your Kamijn is quite small. I get mine the first time this year. They are bigger than yours but my area has gotten good rain for most of the growing season.
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They are small indeed, but they are the first fruits of this tree… im sure they will get biger on next years.
Wow, murky . . . . soooo red!
Roxbury Russet. Every time I brushed the tree, some apples dropped so I figured it is time. The big bin (left) contains ~230 apples picked from the tree. The small bin (right) contains drops, including some Liberty from nearby.
I’ll season these a bit then press for cider.
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My Roxbury Russet apples do not develop much Russet. They are also on a greenish side than a golden side. They have been like this for the last 3 years.
Your Roxbury Russet reminds me of my Golden Russet.
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This is a seedling apple I call France Dark Red after the family that shared it with me. It’s a small apple that gets very dark red, almost black on the sunny side. Every apple has some level of red/pink staining in the flesh. It has a good amount of sweetness and I was able to detect some wild cherry flavor in the background.
From what they tell me the apples hang on the tree almost all winter. They have trail camera footage of deer pulling on the lower branches with their teeth to get apples to fall.
I was able to collect seed this weekend and I’m heading back late winter to get some scions too.
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Some thoughts:
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If you look at the apples in the bins, you’ll see a fair amount of green. The one in the picture is very brown. No doubt I selected one for the solo shot that was especially pretty.
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I think (!) there’s a tendency for the fruits to develop more russet if they are exposed to the sun. Is it possible that your location is less sunny or that your tree is less open than mine, admitting less sun?
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I also think that there’s a tendency for the fruits to develop more russet as they ripen. You live further north than me, so your apples should probably ripen a bit later. When were they picked?
If I have a chance, I’ll take a picture of my Golden Russet. My recollection is that it is a little less green/brown and more gold. But I don’t expect GR to be ripe for a couple weeks.
p.s. The apples in the picture come from a semi-dwarf tree purchased from Trees of Antiquity. The apples not in the picture, but identical to my eye, come from a dwarf tree purchased from Cummins.
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sounds alot like black oxford.
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Your thoughts are pretty on point. My trees don’t get a lot of sun.
RR has been dropping for the past week.
However, my Golden Russet planted next to RR develops more russeting and the color is more brownish/goldish than RR which stays on a greener side.
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That seems consistent with mine. Here’s a picture of Golden Russet (top left), Egremont Russet (top right), and Roxbury Russet (bottom). These trees grow within 30’ of each other in full sun. I tried to choose typical examples of each. Golden Russet is brown (sometimes red) over yellow/gold. Egremont Russet is just brown with a suggestion of pink/orange. Rox Russet is a greenish brown over light green.
FYI, based on an iodine starch test today, RR is ripe but the other two are not.
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A few apples from the weekend. Friandise was surprisingly good. And the look of it is great too, like apple cartography. I liked @SkillCult’s Cherub a lot as well but think I picked these too early. I’ll leave the rest on the tree for a couple more weeks.
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Nice looking apples.
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I like “apple cartography” lol. Cherub has a long season and can hang here quite late. It develops more flavor later on, but the acidity also diminishes. The texture for me here becomes softer, but more along the lines of melting or like a firm stone fruit than offensively meally or mushy. Look forward to hearing more reports in the future. they look great though. Looks like a little watercore in there. I’m glad to see you got some color. that can go to solid pink sometimes.
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This is Belle de Boskoop. I had been waiting patiently for it to ripen and today I found it on the ground underneath its young semi-dwarf parent tree. Iodine starch test confirms that it is ripe. Texture is firm and crisp, flavor is tart and sweet.
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That Otterson has some good size to it. Well done!
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i have Otterson grafted on my redlove odysso. i like tart apples so it should be right up my alley. bet it makes a killer sauce as well.
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Looks almost like a Kerr applecrab…they get almost black like that too, and have red streaked flesh and pink juice.
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