Discovered in Oxford County, Maine around 1790, Black Oxford is a time-tested heirloom variety that thrives in cold climates and poor soils. This cultivar rivals Honeycrisp for popularity in it’s home state of Maine. The fruit is small to medium and round, cloaked in a dark purple-black bloom with golden speckles. Its flesh is crisp, mildly sweet, and subtly tart—ideal for fresh eating, baking, cider, and sauce. Leave the skins on for a beautiful pink hue in cooked recipes.
- Pollination: Not self-fertile; requires a compatible pollinator
- Bloom Time: Mid to late spring
- Fruit Ripening: Late season (October)
- Storage: Exceptional—keeps 3–6 months in cool conditions
- Uses: Fresh eating, pies, cider, sauce, drying
- Disease Resistance: Good resistance to scab and common orchard diseases
- Ornamental Value: Light pink blossoms and dark fruit add visual interest
Black Oxford trees are slow-growing but long-lived—some original specimens still bear fruit over 200 years later. Their compact form and cold tolerance make them an excellent choice for northern orchards, homesteads, and heritage collections.
