Appearance

• Size and Shape: Medium to large, typically 7–9 cm in diameter, with a round to slightly flattened shape and occasional light ribbing.
• Skin: Deep crimson to near-black, glossy skin with minimal russeting and faint yellow undertones near the stem or calyx. Small, pale lenticels are sparsely scattered. The skin is thick and slightly waxy.
• Eye and Stem: The eye is small, closed, with short sepals in a shallow, puckered basin. The stem is medium-length, 2–3 cm, stout, and set in a deep, narrow, russeted cavity.

Flesh and Flavour

• Flesh: Creamy white to pale yellow, firm, crisp, and moderately juicy with a dense texture.
• Flavour: Rich and balanced, with a sweet-tart profile, featuring notes of berry, spice, and a hint of wine-like complexity. The flavour deepens in storage, becoming sweeter and more aromatic, with a slight tannic undertone suitable for cider.
• Texture: Crisp and firm when harvested, softening slightly in storage but retaining a pleasant bite.

Uses

• Primarily a dessert apple for fresh eating, best enjoyed in mid-winter (June–July) after a month or two of storage to enhance sweetness.
• Excellent for baking, particularly in pies and tarts, due to its firm flesh that holds shape when cooked, and for cider-making due to its tannic notes.
• Storage tip: Store in polythene bags at 0–4°C in a cool, humid environment to prevent shrivelling and maintain juiciness.

Harvest and Storage

• Harvest: Mid to late April in New Zealand, aligning with late-season varieties like Granny Smith. Best picked when the skin reaches its deepest colour.
• Storage: Exceptional keeper, lasting up to 4–5 months in proper storage (0–4°C). Peak flavour develops from June to September, with minimal loss of quality over time.

Tree Characteristics

• Growth: Moderately vigorous, forming a spreading tree, 3–6 metres tall, with sturdy branches less prone to wind damage. Spur-bearing, producing fruit on short spurs.
• Cropping: Reliable but moderate cropper, with a tendency toward biennial bearing if not thinned. Thinning in early December promotes consistent yields and larger fruit (7–9 cm).
• Pollination: Self-sterile, in pollination group 3 (mid-season bloom, around late October to early November in New Zealand). Pollinators include Royal Gala, Fuji, Granny Smith, or others in groups 2, 3, or 4.
• Disease Resistance: Moderately resistant to scab and powdery mildew but susceptible to fireblight and cedar apple rust. Regular monitoring is needed in humid regions.
• Hardiness: Suitable for climates with 800–1,200 chilling hours, thriving in cooler New Zealand regions like Nelson, Hawke’s Bay, and Central Otago.

Growing Considerations

• Climate: Thrives in New Zealand’s temperate climates, particularly in drier regions like Hawke’s Bay, Nelson, or Central Otago, where warm summers enhance flavour and cold winters provide sufficient chilling. Avoid high-rainfall areas like the West Coast to reduce disease risk.
• Pruning: Annual pruning in winter (July–August) or summer (January–February) to maintain an open canopy and manage tree size (3–6 metres). Remove crowded spurs to improve fruit quality.
• Rootstock: Suitable for dwarf rootstocks like M9 or M27 for smaller gardens or 10–20 litre containers, requiring staking for support.
• Thinning: Thin fruit in December to prevent biennial bearing and achieve larger, uniform apples (7–9 cm).

Notable Traits

• A heritage apple valued for its unique, near-black appearance and complex flavour, making it a standout for connoisseurs and heritage orchardists.
• Its versatility in fresh eating, baking, and cider appeals to growers seeking multi-purpose varieties in New Zealand.
• Rare and underutilised, it offers potential for niche markets or boutique orchards in New Zealand.

The Black Prince apple is a treasure for those who value a visually striking, flavourful heritage apple with excellent storage qualities, ideal for New Zealand’s temperate climate with attentive cultivation.