Redlove apples are red on the inside, too

Originally published at: Redlove apples are red on the inside, too | Boing Boing


For anyone interested, West County Ciders in Mass were the first (eta: In America, at least) to produce a cider from a red flesh apple, called the Redfield. This is why the article quote says Redlove was the first red fleshed “dessert” apple he was able to grow, because most red flesh varietals are more suitable for cider than eating out of hand. The “Rosé” ciders you see are direct descendants of this cider, though they rarely use a red flesh apple anymore and now get their color from cochineal or hibiscus.


Why isn’t this a “blood apple”? Admittedly it looks more like a side of beef.


Pink Lady apples are pink on the inside. Why not?

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You don’t say…:thinking: as opposed to any other apple you’ve ever bought?


I ate one of these (or some other red variety) without knowing what it was and got quite a surprise. It was tasty though.

I had to read that several times, because in the UK it’s the West Country (mostly Somerset, but also Gloucestershire, Herefordshire and Devon) which is famed for it’s cider. (Meaning the alcoholic stuff, non-alcoholic cider is just apple-juice). I can’t work out from their website if the name is a deliberate homage or not.

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It very likely is. They are of a generation of us cider makers who traveled the celebrated cider growing regions of the world and brought those techniques back. They were fundamental in the cider boom you’re seeing here these days. Unfortunately most is ciders now resemble Strongbow more than a Somerset style, but there’s far more great cider in the market, as well.

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