Apple Bloody Butcher

An Irish heritage variety of cooking apple from the midlands, Apple Bloody Butcher is also called ‘Bloodhound’ (Kilkenny) and ‘Winesap’ (Offaly). Large, unevenly-shaped fruit, pale yellow covered with deepest crimson; some russeting. The firm, white flesh is quite juicy and tart, but needs little added sugar when cooked; can be eaten fresh when fully ripened. The tree is a heavy cropper, vigorous and spreading, with a tendency for the branches to droop from the weight of the fruit. Spur-bearer. Apple Bloody Butcher is a triploid variety, vigorous and disease-resistant, but should be planted with two other, different apple-trees to ensure pollination of all three.
This Irish Heritage Apple tree was originally saved and propagated by Irish Seed Savers in Scarriff, County Clare.

Site: Average exposure
Soil: Any reasonably well drained
Position: Crops best in full sun
Pick: September
Keep: October–November
Hardiness: Hardy
Pollination: Group 2 (pollinates with Groups 1, 2 and 3)
Uses: Cooking apple

During the bareroot season, our apples are pre pruned before being dispatched by mail order.