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Cauley

Why you should be excited

Cauley is a 19th century southern U.S. apple that’s best known for the tree’s incredible productivity.

The story of Cauley

Imagine an apple tree that consistently produces more than a ton of apples a year.

That’s what brought Cauley to attention in 1930s Mississippi, as that was the productivity of the one Cauley tree at the Delta Branch Agricultural Experiment Station that survived the great Mississippi flood of 1927.

The variety harkens back much further than that, as it was mentioned by the American Pomological Society as early as 1860.

In addition to being highly productive, this is also a large apple of very good quality. Early harvested Cauleys work well in baking, while later pickings will score you large quantities of a pleasantly crisp and tangy eating apple.

And while dwarf rootstock certainly won’t allow you to harvest a ton, you can be sure it’s productive.

Cauley Facts

Its origins

Originated somewhere in Mississippi, USA, likely in the early 19th century.

Flavour, aroma, texture

The slightly yellow flesh of this big apple is crisp, with a subacid flavour.

Appearance

A light green-skinned apple with a red blush and some striping.

When they’re available

Mid-season (usually in early October).

Quality for fresh eating

Good.

Quality for cooking

Good.

Quality for cider

Doesn't have a particular history as a cider apple.

Keeping ability

We'll let you know when we find out.