Wolf River Apple Review
"The Midwestern Sledgehammer"
This puke-stained Wisconsin bowling ball of an apple could hammer a rusty nail into a slab of frozen concrete. Disturbingly solid like a northern lake in the dead of winter, it would be entirely justified to eat this fruit while wearing a helmet. If a power auger is on hand to penetrate the Wolf River’s unforgiving surface, rugged eaters will be rewarded for their toil with a lakebed of barely dampened, quickly-browning undergirth contaminated by deceptively tart agricultural runoff. Only to be used as a robust baking or drying fruit, the Wolf River Apple feels more at home in a frontier cabin’s tool shed than a grocery store shelf.
BONUS POINTS: +1 Self-Pollinating (grows true to seed), +1 Baking, +1 Apple Butter
- FLAVOR PROFILE -
SWEETNESS
0.5/5
TARTNESS
2.5/5
INTENSITY
2.5/5
WOLF RIVER BIO
PARENTAGE
Russian Alexander x Unknown
ORIGIN
Fremont, Wisconsin
Near Wolf River
YEAR
1856
AVAILABILITY
Early Fall
BEST USES
Baking, Dried Apples, Apple Butter
My daughter’s grandpa (who I am also related to) has one of these in the orchard, and your description rings true but I still really enjoy them for some reason? Maybe it’s because I’m not an apple connoisseur and appreciate anything that is not golden delicious. we make cider out of them too, and while it’s a lot of work to crush the liquid out of these little rocks, it’s really good
I looked for this apple because I knew it would be rough haha.
Wolf Rivers are indeed not fit to eat by themselves, but they make outstanding applesauce. Not terribly sweet, but a little butter and brown sugar in warm applesauce is the way that applesauce should be eaten before Motts made the Gogurt equivalent and made us think that was the norm.
This website is a clown show inspired by a moron. This is a vast country and the same variety apples grown 100 or 200 Miles apart can be vastly different. The “reviewer” obviously prefers “club” varieties to real variety. An oenophile understands soil, water, humidity and other factors influence the color, flavor, texture and other qualities of grapes; the same is true for apples. Do not be misled by these reviews. There are many older varieties that are as good as or better than the club varieties favored on this website. Many cultivars under the same name are wildly different. Jonagold is a good example. The real Jonagold is a cross of Jonathan and Grimes Golden. It retains much of the fantastic complex flavor of Grimes Golden. Most “Jonagold” I have seen for sale are a cross of Jonathan and Golden Delicious. No comparison in flavor. My advice: get to know your local orchards and try their varieties.
okay tuff guy