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Campfield Apple on P.18 (Spring 2025)

You are viewing a tree that will ship in Spring 2025. You can also find trees for Spring 2024.

A traditional American cider apple. Also known as Newark Sweeting, Canfield.

Campfield is a very large and vigorous tree with an upright-spreading habit and average resistance to major diseases. It is cold hardy and healthy but prone to overbearing and biennialism. This variety should be well pruned and thinned. Campfield is a cider apple; it is not suitable for fresh eating.

The medium-to-large fruit ripens late, and it has a yellow skin that is blushed and striped red and dotted with white or russet lenticels. The flesh is sweet, white, and firm, and it yields a bittersweet juice, which was traditionally blended with Harrison, sometimes Graniwinkle, or used for a single-variety cider. The fruit stores well. (From WSU: Tannin (percent tannic acid): 0.17; Acid (percent malic acid): 0.23; pH: 4.38; SG: 1.055; oBrix 12.8.)

Campfield was probably named after a family who lived in Eastern New Jersey, which is the tree's place of origin. Along with Harrison and Graniwinkle, Campfield was one of the apples central to Newark cider production before prohibition.

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Campfield is a very large and vigorous tree with an upright-spreading habit and average resistance to major diseases. It is cold hardy and healthy but prone to overbearing and biennialism. This variety should be well pruned and thinned. Campfield is a cider apple; it is not suitable for fresh eating.

The medium-to-large fruit ripens late, and it has a yellow skin that is blushed and striped red and dotted with white or russet lenticels. The flesh is sweet, white, and firm, and it yields a bittersweet juice, which was traditionally blended with Harrison, sometimes Graniwinkle, or used for a single-variety cider. The fruit stores well. (From WSU: Tannin (percent tannic acid): 0.17; Acid (percent malic acid): 0.23; pH: 4.38; SG: 1.055; oBrix 12.8.)

Campfield was probably named after a family who lived in Eastern New Jersey, which is the tree's place of origin. Along with Harrison and Graniwinkle, Campfield was one of the apples central to Newark cider production before prohibition.


The Fruit

Fruit Type

Category: Apple
Subcategory: Heirloom, Cider, Cold-Hardy, Hot-Climate

Fruit Uses & Storage

Uses: cider
Cider classification: bittersweet
Storage duration: one to three months (approximate, depending on storage conditions)

Fruit Appearance

Skin color: red
Flesh color: off-white

Fruit Origins

Parentage: unknown
Origin: New Jersey
Introduced in: 1800s
Introduced by:

The Environment

Calendar & Geography

USDA zones: 4 - 8
Chill hours: Not yet determined
Ripening date: Nov 10 (approximate, in New York State) + 56 days after McIntosh

Tree Height & Spacing

Rootstock: P.18 Rootstock
Rootstock size class: Standard (100% Size)
Tree spacing (natural spread of tree): 35'
Good for wildlife planting? N

Diseases & Pests

Apple Scab: Resistant
Fireblight: Resistant
Cedar-Apple Rust: Resistant
Powdery Mildew: Resistant

Pollination

Pollination Factors

Bloom group: 3
Is it self-fertile? N
Is it fertile? Y
Ploidy: Diploid
Rootstock size class: Standard (100% Size)

Pollination Partners

This table shows the first few results from a full search for pollenizers of Campfield Apple on P.18. Please see our Pollenizer Search to run other queries and read how the application uses various factors. Also read more about fruit tree pollination.

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