History: This classic American cooking apple was discovered by chance around 1740 in Massachusetts. It was eventually brought to the attention of a Col. Baldwin, after whom the variety was later named, who helped to spread it further. By 1950 this was one of the most commonly grown apples in the US, although its popularity began to decline by the 1900s, exasperated by a terrible winter in 1934 that wiped out a significant number of trees. Despite this, Baldwin is making a bit of a comeback and a monument to this apple still stands in Wilmington, Massachusetts, around where it was discovered.
Why We Grow It: Baldwin apples produce large, greenish-yellow and maroon fruit with firm, sweet flesh that maintains its shape and crispness when cooked. The fruit produced in our test orchard has been attractive and blemish-free.
Canadian Hardiness Zone: 5
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions.
Growth Habits and Disease Resistance: Semi-spur bearing, vigorous, spreading, slower to begin bearing with some tendency to biennial bearing. Some susceptibility to fireblight, scab, mildew, and bitter pit.
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Triploid, requires two pollinators of different non-triploid apple varieties that bloom around the same time
Flowering Time: Middle
Ripens: Mid October
Storage: Keeps until February when stored in cool humid conditions
Recommended Use: Fresh eating, cider, cooking
- Class: Sharp
- Sugar: High
- Acidity: High
- Tannins: Low
Taste: Crisp and unique
- 1 year grade 100-200 cm whip
- 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
- B grade less than 100 cm
*Information based on "Variety Spotlight - Baldwin" by Drink CT Cider