The Trailman apple, introduced in 1973, was developed at the Beaverlodge Research Station in Alberta, Canada. It's a cross between the Trail and Osman apple cultivars. Known for its nutty flavor, it's bred for cold hardiness but also ripens into a sweet and crunchy eating apple. These apples are about the size and shape of a poultry egg, averaging 4.0-4.5 cm (1 3/4 inches) in diameter, and feature a gold base color with a reddish-brown wash on the sun-exposed side.
Trailman apples have creamy yellow, crisp flesh that's moderately juicy, offering a sweet, spicy, and lightly tart flavor profile. They are known for their versatility, being excellent for fresh eating, cooking, canning, and fair to good for juicing. The thin, translucent-yellow skin of the Trailman apple has a porcelain finish with a white bloom and sometimes a brownish-red blush.
The trees themselves are vigorous and upright, developing somewhat drooping branches as they age. They are precocious and produce heavy crops annually. Trailman apples are highly resistant to fireblight and resistant to cedar apple rust. The fruit ripens in late August to early September and can be stored for up to two months in cold storage. Remarkably hardy, Trailman apples are known to grow well in colder climates, suitable for USDA hardiness zones 1 and 2.
Ripens: Late August to early September Size: 4.0-4.5 cm (1 3/4 inches) Cold hardiness zone: 1-2