Every fall, Colonial Gardens in Blue Springs, MO invites visitors to come pick apples during their U-Pick hours—11 a.m. to 3 p.m. on Saturdays and Sundays as part of our . Among the varieties available is the intriguing Arkansas Black apple. In this article, we’ll explore what Arkansas Black apples are, what makes them special (especially as storage apples), how to use them, and some fun facts that may surprise you.
Origin & history
The Arkansas Black is a cultivar believed to have originated in the mid-19th century in Benton County, Arkansas. Over time it has been propagated by nurseries, and it found favor where apples that store well are valued.
Appearance & flavor profile
Arkansas Black apples are notable for their very dark skin, often a deep burgundy or nearly black-red, especially as they mature and oxidize slightly. The flesh is crisp and firm, with a flavor that can be initially tart but mellowing into a rich, deep apple flavor with sugar notes. Some eaters describe a subtle spiced or wine-like hint.
One of the key qualities that sets Arkansas Black apples apart is their storage capability.
Firmness and structure
Their flesh is dense and firm, which helps them maintain texture over time. They don’t go mealy as quickly as more delicate varieties.
Acid-sugar balance
The natural acidity helps inhibit spoilage, and as the apple “ages,” the sugar and acid balance evolves, deepening the flavor.
Skin characteristics
The thick, dark skin offers a barrier to moisture loss and microbial invasion. Some surface oxidation or “bloom” may darken the apple further, but this tends to preserve the interior.
Longevity
When stored properly (cool, humid, well-ventilated environment, typically around 30–35°F with high humidity), Arkansas Blacks can keep for several months—often into winter. That’s one reason orchardists respect them: you can pick them in the fall and enjoy them well into the cold months.
Because of these traits, Arkansas Black is considered a “keeper” apple.
Given their qualities, Arkansas Black apples shine in several uses:
Eating fresh
Their crisp texture and flavor make them an excellent choice for eating fresh, especially later in the season when the flavor has mellowed and sweetened.
Baking
They hold their shape well in pies, crisps, and tarts. They don’t turn mushy easily, so slices maintain integrity in baked goods.
Sauces & butters
They can be used for applesauce or apple butter, especially when combined with sweeter varieties to balance acidity.
Cider / juice blends
Their rich flavor and acidity make them good candidates for blending in cider or fresh-pressed juice.
Storage snacking
Because they last, they make great “off-season” snacking apples for winter when fresh apples from the store may taste bland.
Here are practical tips for handling, storing, and cooking with Arkansas Black apples:
Inspect and sort
At harvest, choose apples that are free from bruises or punctures. Minor surface blemishes are okay, but deep cuts reduce storage life.
Cure before long storage
Let the fruit rest a few days at room temperature to allow minor wounds to heal and skin to toughen.
Store properly
Use a cool, slightly humid environment (e.g. a refrigerator crisper drawer, or a cool root cellar). Avoid temperatures below freezing or too warm, which accelerates ripening or decay.
Slice before serving
If serving raw, slice just before eating to reduce discoloration. A squeeze of lemon juice can slow browning.
Use in baked preparations
When baking, toss slices with a bit of sugar and a touch of lemon juice. Their firmness means they’ll hold shape, so adjust cooking times if necessary (they may need slightly a bit more time than softer apples).
Combine with other varieties
In recipes (pies, sauces) you can blend Arkansas Black with sweeter apples (like Honeycrisp or Gala) to get a balanced flavor and texture.
Skin darkening over time
Arkansas Blacks tend to darken after picking. The deep color sometimes can turn almost purplish-black with storage or exposure to oxygen.
“Better with age”
Some apple connoisseurs prefer them several weeks or months after picking, because their flavor softens and deepens.
Not universally grown
They are less commonly found in commercial grocery stores compared to Gala or Fuji, making them special in U-Pick orchards like Colonial Gardens.
Name confusion
Despite the name “Black,” the apple is not black inside. Also, “Arkansas Black” is distinct from “Black Arkansas” or other similarly named varieties.
If you haven’t yet experienced U-Pick at Colonial Gardens, fall is the time! The orchard welcomes visitors Saturdays and Sundays from 11 a.m. to 3 p.m. during their Fall Festival. You can pick Arkansas Black apples (among other varieties) and take home apples that will last you well into the winter.
Whether you’re eating them fresh, baking pies, or making sauces—and especially storing them for later use—Arkansas Black apples offer a blend of durability, flavor, and intrigue. Give them a try on your next visit to Colonial Gardens!