Redfield Apple (aka Geneva Red)

Stunning juice. Heirloom beauty. A baker’s and cider-maker’s delight.

Redfield is a striking heirloom apple born from a 1938 cross between Wolf River and the rare red-fleshed Niedwetzkyana, developed at the New York Agricultural Experiment Station in Geneva. Its skin ranges from pink to deep red with touches of russet, and inside, the flesh is a dramatic dark red—slightly dry, firm, and packed with pectin.

While not ideal for fresh eating, Redfield excels in the kitchen and the press. It’s superb for baking, jelly, vinegar, and especially cider, where it yields a hauntingly red juice with bittersweet complexity. The tree itself is vigorous and ornamental, offering both visual impact and culinary versatility for home orchards and small farms.

Red flowers, Red Fruit, Red Flesh, Red Juice, everything about this apple is red.

If you’re looking for a bold apple with historic roots and serious flavor, Redfield is a standout.