Cinnamon Spice

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Fruit Fact: Cinnamon Spice, a variety of apples

A beautiful looking apple from California with overtones of cinnamon, described as "a fresh apple that tastes like apple pie". If you like a sweet apple then cinnamon spice won't let you down with its high sugar levels that will even make a fuji taste sour in comparison. It's reminiscent of redgold, but much more hansome with its almost purple skin color.

Variety Background:

Most Common Name: Cinnamon Spice
Species: malus domestica
Synonyms: None
Origin: Cinnamon spice was discovered in an old orchard in the Bolinas-Olema Valley in Marin County. According to Stephan Facciola, was first introduced by the "Living Tree Center".
Patents or Trademarks: None

Fruit:

Description: A very handsome, wine-red-almost-purple over golden-yellow, irregular shaped medium sized apple with textured skin reminiscent of golden delicious, some russeting. Seems very much to fit the profile of a golden delicious seedling, possibly some traits of red delicious, although no one knows for certain.

Flavor and tasting notes: Definitely has that "apple-pie" taste to it, but may not necessarily be identified as cinnamon. The flesh is firm when first picked, mostly sweet with a nice hint of spiciness. Softens up lightly when left on the kitchen counter, but will not go mealy when grown properly.

Adaptation:

Cinnamon spice is well adapted to the Bay area and surroundings, and will also produce good fruit in cooler, foggier coastal climates. While it seems to be adapted to medium-low chill conditions. it will produce under-sized fruit when receiving inadequate chill. Bloom time is just a week after Calville Rouge.

Bloom Time Rating: F13

Growth Habit:

Cinnamon spice is a moderately vigorous to very vigorous tree which has a strong upright tendency, slight spreading habit, will send many water sprouts if pruned in the Winter. (This variety is a prolific producer of prime scion wood and often shows up in local California scion exchanges.) It is a medium producer, needs to be thinned properly to produce good sized fruit. The bark is a beautiful deep mahogany color, almost black.

Vigor: T2

Harvest, storage and consumption:

Late September in Northern California, late October in Southern California - delayed ripening is generally due to insufficient chill.

Begin of Harvest: early Oct
End of Harvest: mid Oct
Stores Until: mid Jan

Usage:

A fantastic dessert apple, looks very interesting. It keeps its shape when cooked, so can also serve as a good culinary apple.

Eating: Yes
Cooking: Yes
Cider: No

Diseases:

Susceptible to fungal infections, including scab, and a favorite for coddling moth, otherwise seems to be a robust, healthy variety. Cider pressed from this variety would most likely be overwhelmingly sweet.

Scab Susceptibility: High
Fire Blight Susceptibility: Unknown
Powdery Mildew Susceptibility: Unknown
Cedar Apple Rust Susceptibility: Unknown
Black Rot Susceptibility: Unknown
Phytopthera Rots Susceptibility: Unknown
Fly Speck Susceptibility: Unknown
Coddling Moth Susceptibility: High

Nurseries that carry this variety: