Tangowine

Why you should be excited

Tangowine is a little-known variety discovered in New Brunswick during the 1960s.

The story of Tangowine

New Brunswick may not be known as a hotbed for introducing new apple varieties, but it’s got a temperate climate, so why not?

That may have been what Charles Stultz of Havelock, N.B. was thinking when he found a tree back in 1965 that had some particularly appealing fruit on it.

The apples were what came to be known as Tangowine, a variety that’s highly resistant to scab and offers brilliant white flesh under its dark red – sometimes almost purple – skin.

With flavour that has been described as a cross between Fameuse and Red Delicious and a tendency to stay white long after being cut, this is an apple that’s highly recommended for drying, due to its dark red skin and excellent flavour.

Tangowine Facts

Its origins:

Discovered as a seedling in New Brunswick, Canada, 1965.

Flavour, aroma, texture

The crisp flesh has a mild, pleasant flavour.

Appearance

A medium-sized red apple that’s sometimes almost purple.

When they’re available

Mid-season (in our orchard: mid-September).

Quality for fresh eating

Good.

Quality for cider

Not particularly known for use in cider.

Quality for cooking

Mostly used for fresh eating, although very good for drying.

Keeping ability

We’ll let you know when we find out.