Harrison apples are highly regarded for their suitability in cider-making. The flesh of the Harrison apple is rich and yellow in color, giving it a visually appealing appearance. When bitten into, the firm texture of the apple provides a pleasant and sprightly experience. However, it is worth noting that the flesh can be slightly dry.
One outstanding feature of the Harrison apple is its rock-hard consistency, which allows it to keep well over time. This is especially beneficial for those who wish to store the apples for an extended period. The durability of the apple ensures that it remains in good condition, even after several weeks or months of storage.
When it comes to cider-making, Harrison apples truly shine. The juice extracted from these apples produces an extremely thick and dark cider. The richness of the cider is unparalleled and is often considered one of the finest options for cider production. The depth of flavor and intensity of the Harrison apple juice creates a unique and enjoyable drinking experience for cider enthusiasts.
In terms of historical significance, the Harrison apple has been traditionally planted alongside Campfield apples for cider production. This suggests that the two varieties complement each other well, resulting in a well-balanced and flavorful cider. The combination of Harrison and Campfield apples has been a popular choice among cider-makers throughout history.
Personally, I have had the pleasure of tasting Harrison apple cider and can attest to its exceptional quality. The richness and depth of flavor truly make it stand out among other ciders I have tried. The dark color adds to its appeal and gives it a distinct character. Whether enjoyed fresh or fermented, Harrison apples consistently deliver a top-tier cider experience.
To summarize, Harrison apples are primarily valued for their excellent cider-making qualities. The firm and yellow flesh, along with the rock-hard consistency, make them ideal for storage. When used for cider production, the resulting juice is thick, dark, and rich in flavor. The historical association with Campfield apples further emphasizes their suitability for cider-making. If you are a cider enthusiast or looking to experiment with cider production, Harrison apples should undoubtedly be on your radar.
