Harrison Cider Apple

Malus domestica ‘Harrison’

Originating in Essex county, New Jersey, before the American Revolution, Harrison is yellow and elongated in shape, with rich, yellow flesh. It can produce a superior-flavored hard cider by itself, and was much sought-after in colonial America. Traditionally, Harrison is mixed with Campfield and Granniwinkle to make the fabled “Newark cider”, and is classified as a ‘bittersweet’. From WSU: Tannin (percent tannic acid): 0.10; Acid (percent malic acid): 0.64; pH: 3.46; SG: 1.061; ^oBrix 14.6.

Trees are strong and vigorous, and bloom mid-late (bloom group 4). Shows good resistance to fireblight, scab and rust, and resistance to mildew. Early thinning of fruit when tree is young will help avoid biennial bearing patterns. Requires 600+ chill hours. Fruits are considered ripe when they start falling to the ground in November.

Hardy to USDA Zone: 4

Chill Hours Needed: 600+

Mature Height: 15′-18′ 

Sun: Full Sun

Ripening Time: Late Fall

Pollination: Bloom group 4 Mid-Late; needs a pollinizer from group 3, 4, or 5

Semi-Dwarf Rootstock: EMLA 106

Read our Apple Growing Guide