Ballyfatten (apple)

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]

Malus domestica 'Ballyfatten'
Ballyfatten apples
Species	Malus domestica
Cultivar	'Ballyfatten'
Origin	Ireland

Appearance and flavour

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]

Growth and life cycle

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.

Size

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]