Sweet Tart

Burgundy is a medium apple with a flattened spherical shape. Its skin is a glossy, dark mahogany red, and its flesh is cream-colored to white with some pink bleeding, and crisp and juicy. Its sweet-tartness can be likened to Macoun and McIntosh, making it a good early fall dessert apple. Harvest begins in early September; they store well for just a few weeks.

Discovered: 1953 Geneva, New York

Parentage: (Monroe x NY18491) x (Macoun x Antonovka)

Harvest: Early Season


Burgundy was grown from a 1953 cross of Macoun and Antonovka. Its name refers to the color of red wines made in the Burgundy district of France. It was developed and introduced by the New York State Agricultural Experiment Station in Geneva.