- Picking season: Late
- Uses: Cider, juice
- Cropping: Good
- Keeping (of fruit): 2 weeks
- Fruit persistence: Persistent
- Self-fertility: Not Self-Fertile
- Bearing Regularity: Regular
- Cold Hardiness: Zone 5
Smith’s Cider produces a rich full bodied juice with consistently high sugar. It makes an excellent based for cider blending.
An excellent cider apple that is also very good for eating out-of-hand. Fruit is medium to large with smooth, tough yellow skin mostly covered with pale red. The yellowish-tinged flesh is tender, breaking, and very juicy. Ripens late in the season and does not keep well.
Smith’s Cider Apples originated in Bucks County, Pennsylvania, USA. Grafts were brought to Frederick County, Virginia during the American Revolution. The apple was first recorded in 1817 by William Coxe of Philadelphia in his “A View of the Cultivation of Fruit Trees.”
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