I just got one Weirouge red flesh apple tree… 
Finally ate my ODYSSO today.
Nothing to jump up and down about…and the seeds are not viable…flat and no meat inside them. Black in color (not red). {7 not-developed seeds total}.
The fruit is edible, but rather pithy, not that different from eating a not-juicy and not-sweet Red Delicious. (Mouth full of sawdust feel to the texture…like eating the must after cider has been pressed and the juice removed from the mash))
Picked over 2 weeks ago and layed up to mellow…
The acidity is tolerable, and there seems to be a reasonable brix, but I don’t have a meter to test for it. More sour than sweet though—sort of like eating a BRAEBURN apple with less juiciness.
Hopefully they’ll be better as the tree gets older…this the first fruit.
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My second year odysso apples were much better than first year ones…
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If you live in Europe, Exoticplants Bulgaria has them periodically.
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Here was my one and only Redlove Calypso. First year fruit. It dropped in 9/25/21 and was kept in a fridge for two weeks before eating.
Semi-juicy (could be due to our very wet season). A bit tart but not too tart. Did not taste any sweetness. Brix was 10. I detected a hint of berry flavor but daughter and husband did not.
Daughter announced it was “not interesting and sour.” She is not an apple fan to begin with.
It was a pretty apple but that was about it in its first year.
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It’s interesting. My Redlove™ Calypso™ has a deep red skin as well as the red interior areas. Maybe it’s a mislabeled or mutated tree? I am pretty sure my Tasty Red™is really a Blushing Delight™, which was kind of disappointing even though they are juicy and tasty. So mistakes do happen.
Here is a slice of apple pie, made using about 7 Jonathans and 4 Redlove™ Era™ apples. So that the red color would shine through, I used Clear Jel™ instead of the traditional flour thickener my grandmother used, and have decided to always do that now. The Era™ apples were much smaller, so I cut them into chunks and distributed them throughout the pie filling. The red color leached into the juice and other apple slices. I left out the nutmeg, but did use a tsp vanilla mixed with the sugar.
It turned out really appetizing and the flavor was among the best of my own apple pies. The other thing I did differently was use unrefined coconut oil instead of shortening. While the crust was flaky and the flavor very nice too, I found the coconut oil crust to be too hard and brittle to work with. So next time I’ll just use shortening again.
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I hope not!! Hope it will fruit again next yesr so I could see if it would get redder inside and out.
Looks soooo good!
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I don’t, sadly I live in the States and most of the things I’m seeking are of European origin.
I just got one Simontornya Veralma apple tree… 
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Now i have:
Baya Marisa
Redlove Odysso
Hidden Rose
Pink Pearl
Surprize
Bloody Ploughman
Pink Princess
Rubaiyat
Purple Passion
Red Devil
Mott’s Pink
Weirouge
Simontornya Veralma
Scarlet surprise
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That Simontornya Veralma looks amazing. It’s on my list to get along with Surprize and purple passion.
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I expected fruit from my little tree of Veralma Simontornya … until a pine tree fell on it in a March ice storm.
I did get two new grafts to take, but will not be trimming any scions from them this winter.
The blossoms are even a deeper shade of red/purple than Redfield, Niedzwetzkyana, Odysso or Bakran…and blooms a couple days even earlier than Redfield…extremely early.
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And i just got: :
Scarlet surprise red flesh apple
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Same as Bill’s Red Flesh, right? Mine might bloom next year…but it’s small still…maybe 3 feet tall.
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I think so… my tree didn’t arrived yet, but i think it’s big. Even so usually they never fruit on first year…
my potted redlove calypso harvested oct 1-15 this year, 1-2 per day, about 30 total, about 6oz average weight. They got sweeter and more flavorful as they hung, but they lost some crispness. Best after a week in the fridge. I probably could have done a full pick around Oct 7 and fridged all of them.
They ranged in sweet/sour from a bit more sour than granny smith, up to about a Braeburn level. using this chart for comparison
overall I’m happy. everyone I gave them to commented on the berry/floral taste and said they were their favorite apple of the year. color was great. foliage had a small amount of powdery mildew but it grew out of it. fruit was perfect. not my favorite for taste but the sweet/sour balance was great for me. not crispy. the tree is very ornamental with red leaves, red bark and pink flowers and has a very wide branching angle giving the tree a good look. I’m going to move it to a more prominent spot next year
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This tree is in a state park in north central Pennsylvania, was hoping someone could maybe help with id. Late ripening (last week in October). Small to medium size. This year they are much smaller than last year. Very long stem. Fairly sweet and overall a good eating apple
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Geneva Crab? Dr. Campbells?
How big do those crabs get? Here’s a little better picture to show the size. There is no trace of astringency, sweet with very subtle acid undertones.
As good as many commercial eating apples. Interesting to note that there are 3 trees and while they seem to be identical on the outside, have different degrees of red flesh. I tired reaching out to the folks at the state park and they didn’t know. This area was historically a seedling nursery which supplied trees for PA state forests so perhaps this is some sort of abandoned breeding project? Second and 3rd picture are from the other 2 trees.
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My Geneva Crab hasn’t fruited, but might this next year. The size is about right from your photo…but it is supposed to be acidic/sour…and ripen by Labor Day in zone 6. (I’d love to have a piece of scion from that first, darker, one–if that is possible?)
Don’t have Dr. Campbell (a smaller black/purple from Australia or something I think.) 
(Somebody help me out if this Eastman picture isn’t same as Dr. Campbell’s).
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