Kerr

(Dolgo X Haralson)

Originated with the Morden Research Station, Agriculture Canada, Manitoba, selected and tested as Morden 352, and introduced in 1952. The tree is moderately vigorous, broadly upright, round-headed, annually productive, with strong wide-angled branches. It is hardy to Zone 2b, and moderately resistant to fire blight. Our experience indicates that it is quite resistant to powdery mildew. The fruit is medium-small, 4.5 cm (1.75") in diameter, oblong oblate, log stemmed, with shallow stem cavity and basin, and matures in late September. The skin is creamy yellow, completely covered with crimson and later maroon, and covered with a medium bluish bloom. The flesh is yellow and tinged with red, very firm, very crisp, very juicy, astringent but very sweet.  It is  good for fresh eating (better with storage), excellent for cooking and canning, and superb for juicing. It has excellent storage capability for up to 27 weeks. 

These apples can take a pretty hard frost (mid 20's?). While good to eat fresh off the tree, they will be better to eat out of hand after storing for a few months. They are very crisp and get a very dark red color when ripe. Our tree put on a full crop after 6 years of waiting, and we are happy to report that they do indeed store for 6 months. Stored in grocery store apple boxes, the ones on the bottom layer of the box have not dries out as much. By late April the cores are browning, but they are still quite edible, and a lot sweeter that when harvested. 

From the USDA Germplasm website: Fruit: size 4 cm (crabapple), green to solid dark purple-almost black. Flesh: yellowish, flecked with dark red; good canning good keeping to early January. May be regarded as large Dolgo but with a milder flavor. Vigor fair, yield good. Walter Manchester notes, "Tree ripened fruits become dark purple-red with heavy dark bloom. Exceptionally juicy and sweet. Resistant to browning. Fruit will stand late frosts while on tree.. does not drop." 

In our orchard we have two Kerr trees. One is a typical Kerr, a tart and slightly astringent apple that stores well and is excellent for making cider. We also have a tree we call Kerr2. It is extremely astringent, to the point of being almost inedible, but also a very high sugar content. When we tested various apples of the characteristics that make great cider, Kerr2 topped the charts. Just for fun, we've started taking pictures of people tasting Kerr2. If you're curious or like funny faces, click here.