Rosette

Discovery Rosette is its full name, which already gives us a clue to where this unusual apple came from. It originated as a mutation of the well-known Discovery and was introduced to Norway around 2009–2010.
But cut the apple open and you immediately understand why Rosette deserved a name of its own.
When properly ripe, the flesh can be red right through to the core. Not merely a few red streaks beneath the skin, but an intense pink-red colour that often makes first-time tasters stop after the first bite and take another look at the apple in their hand.
It really is quite a sight.
The flavour is equally interesting. Rosette has a fresh, lively character leaning more towards acidity than many of our traditionally sweet apples. That makes it exciting for fresh eating, but perhaps even more interesting for processing.
Press Rosette for apple juice or cider and much of that colour comes along for the ride, producing a beautiful pink hue. For apple jam, it may be even better – the combination of colour and fresh acidity makes what we consider one of the finest apple jams you can make.
The trees are highly productive and require thinning to maintain the right balance between crop load and fruit size. Like its parent Discovery, Rosette is also a useful pollinator for several other apple varieties.
It may not be the apple people know by name when they arrive at the farm.
But it is definitely one they remember afterwards.

- A mutation of Discovery, introduced to Norway around 2009–2010
- The flesh can develop an intense red or pink colour right through to the core
- Fresh, lively flavour with pronounced acidity
- Highly productive – thinning recommended for good fruit size
- Useful pollinator for several other apple varieties
- Produces a beautiful pink colour in apple juice and cider
- Fantastic for making apple jam
- A genuine rarity – first-time tasters often have to take another look after the first bite