Pendragon apple trees

Pendragon organic apple trees for sale

Next deliveries: December 2026

• 11 yeartree on M9 rootstock28.00€
  Small tree (1.5m-2.5m after 10 years) Bare-root
  

  Sold-out
• 21 yeartree on M116 rootstock29.25€
  Medium tree (2m-3.5m after 10 years) Bare-root
  

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• 31 yeartree on MM111 rootstock28.00€
  Large tree (3m-5m after 10 years) Bare-root
  

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Click here to view estimated delivery charges.

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If you do not hear from us by March you can contact us to pre-order for next autumn.

Pendragon characteristics

• Attractive featuresAttractive flowers
• Gardening skillAverage
• Self-fertilityNot self-fertile
• Flowering group6
• Disease resistanceGood
• Picking periodlate August
• Picking seasonEarly
• Season of use2-3 weeks
• Food usesEating freshCulinaryJuiceDual purpose
• Country of originUnited Kingdom
• Period of origin1950 - 1999
• Flower colourPink - dark
• Flesh colourPink / Red
• Fruit colourRedRed - dark

Similar varieties

• 
  Early Red Meat
  Early Red Meat is an early season apple with a marbled red / pink flesh. It produces a dark pink apple juice.
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  Pink Pearl
  Pink Pearl features bright pink flesh, and pink apple blossom.
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  Red Devil
  Red Devil is a versatile English eating apple, and produces a sweet red-tinted juice.
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  Roberts Crab
  Roberts Red or Roberts Crab is an unusual red-fleshed crab-apple, with dark pink blossom, and purple fruits.

More about apple trees

While the vast majority of apples have white or cream-coloured flesh, some varieties have red flesh. Those with the most intense red flesh are usually descended from a red-fleshed crab-apple called Malus niedzetzkyana found in central Asia. The red colouration in this species also extends to the blossom, leaves and young shoots. 

Other varieties feature pink flesh or pink / marbled flesh, and these are often more palatable. 

The juice of red-fleshed apples is usually light or dark pink, and makes an attractive alternative to regular apple juice.

These varieties are of interest because of their ornamental qualities, and also because the anthocyanin compounds which give the flesh its colour are thought to have anti-oxidant properties.