Idared

All are welcome to read the full array of topics within the Discussion Index where EXPERIENCED fruit growers discuss valuable nuance.

Idared is a red apple which is a cross between Jonathan and Wagener. It was bred in Idaho and introduced in 1942. It is considered as Idaho's national apple. Idared has white flesh which doesn't immediately brown, thin skin and a firm body, and is tart and juicy with a full-bodied flavor typical of the later season varieties. It is very well suited for eating out of hand, or for apple sauces, pies, and cakes. Some eaters consider Idared to be their favorite apple. In New England, Idared is harvested in the middle of October and will store through January or longer. Hardiness rated to zone 4. It is particularely appreciated for its ability to keep very long in storage (up to one year). High vitamin C content has also been reported by some authors.
 
Picture of Idared apple from Russel, Park Hill Orchard, Massachusetts, 2009
            <IMG alt="" src="http://grou.ps/wysiwyg_files/editor/groworganicapples-20100408222731-zalmxtdyaceazwwbu.jpg"> 
GROWER COMMENTS:
 
<A href="http://grou.ps/people/zalmxtdyaceazwwbu">Claude Jolicoeur</A>, Quebec, Zone 4
I have one tree of Idared on standard seedling rootstock which is now 20 years old. It seems to be only marginally hardy here as there is no vigor and very poor productivity. I really don't consider it as a successful variety here.
 This is a picture from mine from the 2008 crop, apples picked October 10, max size 58 mm across - definitely not as nice as Russel's! But I grow my apples without spraying and with minimum management. Note also that they don't size very well as my season is not long and warm enough. 
 
<IMG alt="" src="http://grou.ps/wysiwyg_files/editor/groworganicapples-20100408222843-zalmxtdyaceazwwbu.jpg"> 
I may add that the juice from Idared has a good sugar concentration and very high acidity. It could be used for cider, but would need to be blended with low acidity apples.

Idared is a red apple which is a cross between Jonathan and Wagener. It was bred in Idaho and introduced in 1942. It is considered as Idaho's national apple. Idared has white flesh which doesn't immediately brown, thin skin and a firm body, and is tart and juicy with a full-bodied flavor typical of the later season varieties. It is very well suited for eating out of hand, or for apple sauces, pies, and cakes. Some eaters consider Idared to be their favorite apple. In New England, Idared is harvested in the middle of October and will store through January or longer. Hardiness rated to zone 4. It is particularely appreciated for its ability to keep very long in storage (up to one year). High vitamin C content has also been reported by some authors.

Picture of Idared apple from Russel, Park Hill Orchard, Massachusetts, 2009

GROWER COMMENTS:

Claude Jolicoeur, Quebec, Zone 4

I have one tree of Idared on standard seedling rootstock which is now 20 years old. It seems to be only marginally hardy here as there is no vigor and very poor productivity. I really don't consider it as a successful variety here.

This is a picture from mine from the 2008 crop, apples picked October 10, max size 58 mm across - definitely not as nice as Russel's! But I grow my apples without spraying and with minimum management. Note also that they don't size very well as my season is not long and warm enough.

I may add that the juice from Idared has a good sugar concentration and very high acidity. It could be used for cider, but would need to be blended with low acidity apples.