The Red York apple is a bud mutation of York Imperial, the quintessential Eastern sauce-making apple. The Red York apple was discovered around 1945 in the orchard of John L. Hevener in Roanoke, West Virginia. In fact, the Hevener’s property was where Stonewall Resort is located today.
The story goes that Hevener was walking through his orchard late in the season and saw some red apples on one of his trees. He was intrigued and walked over, picked an apple and bite into it – it was still firm, juicy and sweet despite being so late in the season.
He propagated the tree and started monitoring his new apple, and after more than 15 years of observing and recording his findings, Hevener’s Red York apple received its plant patent in 1963.
Red York fruit has the same squatty, oblong shape as York Imperial, but the color is a deep, dark red. The fruits are large and ripen about two weeks later than York Imperial, usually around October 15.
Red York is described as a tree of medium size, hardy, and a heavy and regular bearer. Its fruit is of very good quality with a firm flesh, fine but crisp texture, rich flavor and distinct aroma, and it has excellent cooking properties.
In comparison to Imperial York, the fruit has thicker skin, deeper calyx and smaller core. It is an apple that keeps well for up to 10 months without refrigeration, a significant improvement over Imperial York.
Even though our West Virginia state apple crown belongs to the Golden Delicious, the Red York is another heritage apple with roots right here in the Mountain State.
By Candace DeLong, WVU Extension Agent – Hampshire County,