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All you need is Redlove

It can’t be often that an apple make the news but then Redlove is more than an apple.

Unlike most apples you’ve seen before, Redlove is red to the core. You may have some memories of old varieties of apple that had red flesh but these had a bitter taste while Redlove tastes wonderful; crisp and juicy with a berry nuance. Fruit nurseries have been trying for decades to produce an apple like this and we’re delighted to work with Markus Kolbert from Lubera, the Swiss nursery that has developed Redlove and a fantastic range of other fruit.

Redlove even retains its colour when cooked

Redlove even retains its colour when cooked

Perfect for British gardens, whether in the ground or in a large pot, Redlove is easy to grow; it’s disease resistant with exceptionally high resistance to scab. Its unusual, long-lasting, deep pink spring blossom looks attractive in the garden and it’s also versatile in the kitchen – delicious eaten raw but also ideal for cooking, it even retains its red colour when cooked.

Dark fruits such as red grapes, blueberries and blackberries tend to be higher in antioxidants than other varieties so it’s not surprising that Redloves have around 13 times more antioxidants than a normal apple, putting Redlove on a par with blueberries for antioxidant content. This means Redlove is an ideal way to increase your intake of antioxidants. A Redlove a day will keep the doctor away!

Given all this, it’s probably not surprising that the press has taken so much interest in Redlove. From British institutions such as the Daily Mail and the BBC through to the Tehran Times and America’s Fox News, Redlove is definitely making waves.

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