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Apple Tree – Bloody Butcher – Cooking apple
An Irish heritage variety of cooking apple from the midlands of Ireland. Apple Bloody Butcher is also called “Bloodhound” Kilkenny and
“Winesap” Offaly. Large unevenly shaped fruit, pale yellow covered with deepest crimson; some russeting. The firm, white flesh is quite juicy and tart, but needs little added sugar when cooked; can be eaten fresh when fully ripe.
Any reasonably well drained soil, crops best in full sun, September for picking.