Harrison Apple

Harrison Apple

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History: Harrison was first described in 1817 by William Coxe and became a very popular cider variety in New Jersey during the 1800s, making it one of few American varieties renowned for its cider properties. Harrison's popularity declined in the early 1900s and it was believed that this variety was lost to time until it was rediscovered in 1976 growing by an old cider mill in New Jersey. This rediscovery was just in time, as what may have been the last known Harrison trees were cut down only a week later. Following successful propagation, it is once again being grown by cider makers across North America. It is considered one of the best American apples both for fresh eating and cider.

Why We Grow It: Harrison produces a high quality cider and can be made into a single variety cider. Unlike most cider apples, Harrison can also be eaten fresh and has a pleasant if somewhat dry taste. It is also scab resistant and crops reliably each year.

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: Upright growth habit, produces reliable crops, tip-bearing. Scab resistant

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Requires a pollinator of a different apple variety that blooms around the same time

Bloom time: mid-season

Ripens: Early November

Recommended Use: Cider, fresh eating

Cider Properties:
  • Class: Bittersweet
  • Acidity: Medium, TA >4.5 g/L
  • Tannins: Medium to High, >2 g/L
  • Taste: Rich bittersweet flavour and good mouth feel, juice is dark and syrupy
  • Recommendations: Great as a single variety cider

Size including roots:

  • 1m+ Whip: 100-200cm
  • 1m+ Branched: 100cm+ with at least three branches 30cm+
  • 50-80cm Whip: 50-80cm
Quantity must be 1 or more

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