Airlie Red Flesh
Why you should be excited
Airlie Red Flesh possesses all the qualities of an outstanding fresh-eating apple. Plus it’s got spectacular red flesh.
The story of Airlie Red Flesh
Whoever first discovered Airlie Red Flesh (also known by a trademarked name we can't use without obtaining a licence) must have gotten quite a surprise.
Sure, first glances reveal a pretty yellow apple -- maybe with a blush and maybe not -- with prominent whitish dots, known as lenticels. Nice, but unremarkable.
But when you cut -- or bite into -- one, you instantly learn this is a red-fleshed apple. Or at least pink-fleshed.
The combination of excellent flavour and texture plus rose-red flesh (all the rage among some aficionados) are the makings of something special.
It’d deserve to be popular even if it wasn’t red-fleshed and, on top of everything else, Airlie Red Flesh keeps well.
Airlie Red Flesh Facts
Discovered in Airlie, Oregon, USA, 1960.
Flavour, aroma, texture
Hard, crisp, juicy, sweet, rich flavour.
A pretty yellow apple on the outside (sometimes with a pink blush), with rose-red flesh inside.
When they’re available
Very late season (usually late October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
One Washington State cidery makes a single-varietal cider from Airlie Red Flesh, so it's obviously got some merit.
Very good (3 or 4 months when kept refrigerated).