Arkansas black

Arkansas Black is a variety of apple that originated in the mid-19th century in the United States. It is known for its distinctive dark red to almost black coloration and its long storage life.

History

The Arkansas Black apple was first cultivated in the 1840s in Benton County, Arkansas. It quickly gained popularity due to its unique coloration and excellent storage capabilities. The apple was widely grown in the Southern United States until the early 20th century, when it fell out of favor due to the rise of more commercially viable apple varieties.

Characteristics

The Arkansas Black apple is medium-sized and round, with a thick, glossy skin that ranges from dark red to almost black. The flesh is firm, crisp, and juicy, with a tart flavor that sweetens with storage. The apple is known for its long storage life, with the flavor improving after several months in storage.

Cultivation

Arkansas Black apples are typically harvested in late October to early November. They require a long growing season and are best suited to USDA hardiness zones 5-8. The trees are moderately vigorous and are resistant to most common apple diseases, making them a good choice for organic growers.

Uses

Due to their firm texture and tart flavor, Arkansas Black apples are excellent for cooking and baking. They are often used in pies, ciders, and sauces. The apples are also good for fresh eating, especially after they have been stored for a few months.

See also

• List of apple cultivars
• History of agriculture in the United States