Produces medium sized red apples that are good for cider but are also nice eaten., Name comes from the ten red spots seen around the core when sliced across on some of the apples. Alone it will not make the best cider so is best blended with a bittersweet variety.
The ten spots that show are when vascular strands are cut through. These strands or spots are not always apparent on apples cut through. Variations occur because the strands may not be coloured if, for example, the apples have been shaded. The apples are often entirely flushed red and the flesh is reddened under the skin resulting in a reddish tinged cider if on its own or a large constituent when blended.
Flowering time – early May Harvest time – late September