Baldwin (apple)

The Baldwin is a red apple cultivar that originated in Wilmington, Massachusetts, in the late 18th century. It became a popular commercial apple in the northeastern United States throughout the 19th and early 20th centuries, prized for its good keeping qualities, tart flavor, and suitability for both eating fresh and for processing into cider and other products.

The Baldwin apple is believed to have originated as a chance seedling. Its prominence grew due to the efforts of Colonel Loammi Baldwin, a local surveyor and engineer, who recognized its qualities and propagated it.

Baldwin apples are typically medium to large in size, with a bright red skin often flushed with crimson. The flesh is firm, crisp, and juicy, with a tangy, slightly acidic flavor that mellows somewhat in storage.

The variety suffered a severe decline in popularity following the devastating Armistice Day Freeze of 1934, which killed many apple trees in the northeastern United States, including a large proportion of Baldwin trees. The Baldwin's susceptibility to apple scab and other diseases also contributed to its decline.

While no longer a major commercial variety, the Baldwin apple is still grown on a smaller scale by some orchards and is appreciated by those who seek heirloom apple varieties. Efforts are underway to preserve and promote this historic apple.