Ballyfatten (apple)
Apple cultivar
From Wikipedia, the free encyclopedia
Ballyfatten, sometimes stylized as Bally Fatten[1] is a cultivar of domesticated apple. The Ballyfatten apple originated in Ballyfatten, County Tyrone, Ireland, in 1802.[1] This particular cultivar of apple has long been popular in that area for its use in cooking and baking.[2]
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| Malus domestica 'Ballyfatten' | |
|---|---|
Ballyfatten apples | |
| Species | Malus domestica |
| Cultivar | 'Ballyfatten' |
| Origin | Ireland |
Appearance and flavour
The fruit of a Ballyfatten apple tree is medium to large in size, with a round-conical shape.[3] The skin is green with a strong red flush, and it is often dry with a mottled texture,[2] while the flesh is firm, white, and slightly acidic. The apple's lenticels may be prominent and circled in red.[4]
While Ballyfatten apples can be used directly after picking, they tend to be quite tart; a more common practice is for the apples to be put in storage and preserved, in which they sweeten rapidly when stored properly.[5] Ballyfatten apples can be eaten raw, but they are often classified as a cooking apple. The firm, white flesh can be cooked down to a creamy, pleasant puree.[6][2]
