Why you should be excited
Burgundy is an U.S. fresh-eating apple that’s most remarkable for its deep, deep skin colouring.
The story of Burgundy
When an apple’s appearance gains more attention than its flavour or other eating qualities, you know it’s either going to amount to nothing in the world of apples, or it’s Red Delicious.
Burgundy is obviously not Red Delicious, as you never see this low-profile variety in grocery stores, whereas Red Delicious, while a fallen star with a much-tarnished reputation, still is widely available. Yet Burgundy is a pretty impressive apple to look at, with skin so dark burgundy in colour that the red actually bleeds into the flesh.
Beyond that, it’s got pretty good eating qualities, with a mild flavour and nice crispness. But it doesn’t keep particularly well and there’s really only so much that an apple’s skin colour can do to ramp up the excitement of apple lovers.
So Burgundy remains a minor player in the world of apples.
Bred in Geneva, New York, USA; 1974 introduction.
Flavour, aroma, texture
The cream-coloured flesh is crisp and has a sweet, light savoury taste.
The dark burgundy colour of this apple - which is over a pink background - will catch your eye.
When they’re available
Mid-season (usually in late September).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Not particularly known for use in cider, but like many heritage varieties, it can contribute a very nice sugar/acid balance to blends.
So-so (1 month or 2 at the most when kept refrigerated).