Ballyfatten (apple)

Malus domestica 'Ballyfatten'
Ballyfatten apples
SpeciesMalus domestica
Cultivar'Ballyfatten'
OriginIreland

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]

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]

References

  1. 1 2 "Culinary apple". National Fruit Collection. Retrieved 28 November 2018.
  2. 1 2 3 "Apple Ballyfatten". futureforests.ie. Retrieved 28 November 2018.
  3. ↑ "fruitID, Apple, Ballyfatten". fruitid.com. Retrieved 11 April 2025.
  4. ↑ "fruitID, Apple, Ballyfatten". fruitid.com. Retrieved 11 April 2025.
  5. ↑ "fruitID, Apple, Ballyfatten". fruitid.com. Retrieved 11 April 2025.
  6. ↑ "fruitID, Apple, Ballyfatten". fruitid.com. Retrieved 11 April 2025.


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