Wolf River

Wolf River is an American heirloom variety that originated along the banks of the Wolf River near Fremont, Wisconsin. Around 1856, a lumberman named William Springer traveled from Quebec to his new farm in Wisconsin, stopping along the way to purchase a bushel of apples believed to be Alexander, an old Russian variety. He planted seeds from those apples along the river, and from that chance sowing came one of America's most distinctive apple varieties. It was first mentioned in print in the 1875 transactions of the Wisconsin State Horticultural Society. Wolf River is remarkable above all else for its size. Individual fruits commonly reach up to 4 inches in diameter and weigh up to a pound, and it is frequently said that a single apple is enough for a pie. The skin is pale yellow-green heavily blushed and striped with red. The flesh is white, somewhat coarse and dry in texture, mildly sweet with low acidity. It is best described as a cooking apple rather than a fresh-eating variety, as the dry flesh holds its shape exceptionally well in the oven and requires very little added sugar. It is particularly prized for pies, sauce, baking whole, drying, and apple butter. Best results for fresh eating come when the fruit is allowed to fully ripen and has been exposed to a frost. Ripening is mid to late season, around the first week of October in New York State, approximately 21 days after McIntosh. Storage life is short — generally less than a month — so plan to use or process the fruit promptly after harvest. Pick slightly underripe, as fruit left on the tree tends to rot. Wolf River requires approximately 1,000 chill hours and is suited to USDA Hardiness Zones 3–6. It is resistant to scab, powdery mildew, and perennial canker, though it has some susceptibility to fire blight. Suitable pollinators blooming at the same time include Dolgo Crab, Kandil Sinap, and Pewaukee.