Wolf River Apple

History: Wolf River was raised from seed by Quebec lumberman William Springer in the latter half of the 19th century. When Springer and his family were moving by wagon to Wisconsin, they bought a bushel of Alexander apples along the way. Upon arriving at their new home, he planted the seeds from said apples along the bank of the Wolf River and the Wolf River apple grew from there. This variety has since garnered a reputation as a good cooking apple and for the incredible size of its fruit.

Why We Grow It: First and foremost, Wolf River is legendary for the huge size of its fruit. The apples can weigh a pound or more and there are stories of pies being made from a single apple. The fruit, green with red blush and stripes, has a sweet and tart flavour that is good for cooking and it holds its shape well when cooked. The tree itself is hardy and relatively disease resistant as well.

Canadian Hardiness Zone: 3

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: Vigorous and very hardy with a spreading growth pattern, slow to start bearing fruit (low precocity), spur bearing. Susceptible to fireblight but resistant to scab, canker, mildew and cedar rust. 

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

Flowering Time: Middle

Ripens: Early October

Storage: Keeps about a month when stored in cool, humid conditions

Recommended Use: Cooking

Size including roots:

• 100-200 cm whip, 1 year grade
• 100 cm+ with 3 or more branches, 30 cm or more, 2 year grade
• 50-80 cm, B-grade