One of the most renowned American cider apples, dating from the early days of domestic cidermaking. Harrison cider was famous and considered to be better than champagne. Medium-small oval yellow-skinned fruit. Rich firm dry yellow flesh. According to William Coxe in 1817, it makes a “high coloured, rich, and sweet cider of great strength, commanding a high price in New-York, frequently ten dollars and upwards per barrell.”

Vigorous productive tree. A Harrison revival is underway in several locations on the East Coast. Performing well in our central Maine trials. Appears to be plenty hardy. Z4. Maine Grown. (Standard: 3–6' bare-root trees; semi-dwarf: 2½–5' bare-root trees)