Hardy Cumberland Apples
Estimated Inventory, lb : 0
Description/Taste
Hardy Cumberland apples are a medium to large varietal, averaging 7 to 8 centimeters in diameter, and have a round, oblate, to conic shape, depending on growing conditions. The apple’s shoulders are generally broad and flat, often covered in a brown, rough, and textured russet, and display some ribbing, giving the fruit a sometimes lopsided or irregular appearance. The skin is semi-thin, smooth, and matte, showcasing a yellow-green hue covered in mottled and striped dark red blush. The blush varies from the amount of sunlight exposure, and the surface also has prominent lenticels and a coating of blue-grey bloom, giving the fruits a muted coloring. Underneath the surface, the ivory to cream-colored flesh is dense, firm, coarse, and aqueous with a crisp, crunchy, and breaking consistency. The flesh also encases a small central core filled with tiny black-brown seeds. Hardy Cumberland apples are aromatic when ripe and should feel heavy for their size. The flesh can be consumed raw or cooked and has high sugar and moderate acid levels, creating a pleasant, mild balance of sweet and tart flavors.
Seasons/Availability
Hardy Cumberland apples are harvested in the late fall and can be stored through mid-winter.
Current Facts
Hardy Cumberland apples, botanically classified as Malus domestica, are an American variety belonging to the Rosaceae family. The late-season apples were developed in the 20th century through a joint apple breeding program between the Agricultural Research Service of the United States Department of Agriculture and the University of Tennessee's Institute of Agriculture. Hardy Cumberland apples grow on vigorous, deciduous trees and are a multi-purpose variety grown as a fresh eating, cooking, and cider apple. The variety was specifically released to show improved cultivation characteristics when planted in southern regions of the United States and is somewhat resistant to scab, assisting growers in production. Hardy Cumberland apples are sometimes known as Cumberland Seedling or Cumberland and are a fairly rare variety grown as a specialty apple. In the modern day, Hardy Cumberland apples are not commercially cultivated and are novelty grown by select orchards and home gardeners. The apples have a mild flavor, allowing them to be used in a wide array of sweet or savory preparations.
Nutritional Value
Hardy Cumberland apples have not been studied for their nutritional properties. Like other apples, the variety is a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and calcium to protect bones and teeth. The apples also provide vitamin E to reduce inflammation, iron to produce the protein hemoglobin for oxygen transport through the bloodstream, copper to develop connective tissues, vitamin A to maintain healthy organ functioning, and other nutrients, including vitamin K, magnesium, zinc, and boron. The apple's pigmented, blushed skin contains anthocyanins, natural compounds with antioxidant-like properties that protect the cells against free radical damage.
Applications
Hardy Cumberland apples have a mild and balanced flavor suited for fresh and cooked preparations. The juicy apples are primarily consumed straight out of hand and are savored for their breaking, crisp texture. Historically, Hardy Cumberland apples are regarded as a multi-purpose cultivar, favored for fresh eating, cider, and cooking. The variety can be shredded into slaws, minced into salads, or tossed into grain bowls for added crunch. The apples can also be sliced and topped over toast, layered into parfaits, served as a fresh garnish over pancakes and waffles, or cut and served with caramel, nut butter, and other dips as a snack. Hardy Cumberland apples were a favored variety for cider blends in the late 20th century. The apples can also be blended into smoothies, pressed into juice, or pureed and cooked into apple sauces. Try incorporating Hardy Cumberland apples into baked preparations as they hold their shape well. The apples are popularly added to pies, crumbles, and tarts, fried into fritters, sauteed with spices and browned butter, or hollowed and baked whole with dried fruits and nuts. The variety also complements savory dishes and is roasted with root vegetables or cooked and served as a garnish over pork. Hardy Cumberland apples pair well with nuts such as pecans, walnuts, and peanuts, herbs including mint, cilantro, and parsley, spices such as cinnamon, nutmeg, cloves, and ginger, and meats including pork, poultry, turkey, and beef. Whole, unwashed Hardy Cumberland apples will keep up to three months when stored in a cool, dry, and dark location, such as a cellar or refrigerator.
Ethnic/Cultural Info
Hardy Cumberland apples are occasionally used in Virginia in modern variations of election cakes. Historically, election cakes were a traditional dessert served during two important public gatherings in the eastern United States. The cakes first arose from Muster Day, an American celebration derived from the Muster Act of 1792. On this day, men from 18 to 45 years of age were coaxed to attend militia training through the use of free food and drinks. During the festivities, women would bake “muster cakes” as an easy-to-serve dessert, and the cakes were typically made from spices, dried fruits, and brandy leavened with yeast. Muster cakes were customarily dense and heavy, and some could weigh as much as five kilograms. Legend has it these cakes would encourage young men to “muster up” the courage to sign up for the American militia. Later in history, muster cakes transformed into election cakes as they were served at community gatherings on Election Day. Election cakes were popular throughout the 18th and 19th centuries, and the first published recipe was written in American Cookery, a book by Amelia Simmons in 1796. Each year, the ingredients of the cakes evolved with changing consumer preferences, and apples were later used in cake variations. Election cakes remained a traditional baked good for centuries but were eventually replaced with baking cakes and pies for other holidays such as Thanksgiving, Christmas, and Easter.
Geography/History
Hardy Cumberland apples are native to the United States and were developed through a joint apple breeding program between the Agricultural Research Service of the United States Department of Agriculture and the University of Tennessee's Institute of Agriculture. The variety was bred by scientist Jerry B. Hardigee from a cross between Detroit Red and Lyons apples in 1961 in Blacksburg, Virginia. Both parent varieties were thought to have desired qualities for orchards in the southern United States and were crossbred to create a variety adapted for hardiness and temperature fluctuations throughout the southern Appalachian Mountain region. Hardy Cumberland apples were initially labeled BL 6124-51 and planted as a seedling at the Georgia Mountain Branch Experiment Station in Blairsville, Georgia, in 1963. The variety fruited in 1966, was chosen for evaluation as a new commercial cultivar in 1969 by James M. Thompson, and was also tested at the Plateau Experiment Station in Crossville, Tennessee. In 1993, BL 6124-51 was named Hardy Cumberland and was released to commercial growers in 1993. After their introduction to public markets, Hardy Cumberland apples never achieved widespread success and remained a cultivar primarily localized to the southern apple-growing regions of the United States. Today, Hardy Cumberland apples are rare and are found directly through growers or at select farmer’s markets in the United States.
