Approximate Ripening: Late August – Early September
Uses: Eating, cider
Trivia: Originated from a cross between Macoun and Antonovka, made in 1953 at the NY State Agricultural Experiment Station in Geneva, NY. Burgundy came to market in 1974.
Notes: The name “Burgundy” implies a vinous flavor, yet the apple is tart rather than vinous. “Burgundy” refers not to the apple’s flavor as to its appearance. The skin truly carries a burgundy hue. The pigmentation is so strong, in fact, that it often bleeds into the white flesh, staining it burgundy, too. You’ll not find a more attractive apple. Burgundy has a very short season and does not keep well, but it is well worth seeking out during its window for its superlative tart flavor and gorgeous aesthetics.