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


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.


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


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


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: