| Malus domestica 'Ballyfatten' | |
|---|---|
 Ballyfatten apples | |
| Species | Malus domestica |
| Cultivar | 'Ballyfatten' |
| Origin | Ireland |
Ballyfatten, sometimes stylized as Bally Fatten [1] is a cultivar of domesticated apple. The Ballyfatten apple originated in Ballyfatten, Northern Ireland, in 1802. [1] This particular cultivar of apple has long been popular in that area for its use in cooking and baking. [2]
The fruit of a Ballyfatten apple tree is medium to large in size, with a round-conical shape. [3] The skin is green with a strong red flush, and it is often dry with a mottled texture, [2] while the flesh is firm, white, and slightly acidic. The apple's lenticels may be prominent and circled in red. [4]
While Ballyfatten apples can be used directly after picking, they tend to be quite tart; a more common practice is for the apples to be put in storage and preserved, in which they sweeten rapidly when stored properly. [5] Ballyfatten apples can be eaten raw, but they are often classified as a cooking apple. The firm, white flesh can be cooked down to a creamy, pleasant puree. [6] [2]
Ballyfatten apple seeds typically take 2-4 weeks to germinate, [7] and once the seedlings have been properly germinated, they require 6-12 months of care before they can be transplanted. [8] Once the mature seedling is relocated to the ground, the young tree takes 1-3 years to strengthen its structure and prepare for fruit production - known as a vegetative period. [9]
With proper care, the Ballyfatten apple tree will reach full maturity in 4 to 5 years, [10] and has the potential to continue producing fruit for decades after.
A Ballyfatten apple tree will typically grow to a height of 12-15 feet, spreading 10-12 feet wide. In optimal conditions, the tree will experience a growth rate of one to two feet per year. [11]
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