The King David apple tree, an heirloom variety originating in Arkansas, offers a unique flavor profile and historical appeal. It stands out for its intense taste and adaptability, making it a desirable addition to home orchards.
Characteristics of the King David Apple Tree and Fruit
The King David apple tree is known for its vigorous, bushy, and spreading growth. It typically grows to a mature size of 12-16 feet, though it can be pruned to maintain a smaller stature. This hardy variety thrives across USDA zones 4-10 and tolerates humid climates, preferring a warm autumn for optimal fruit ripening.
The tree resists many common apple diseases, including cedar apple rust and apple scab. However, it can be susceptible to fire blight, particularly in warmer zones. King David apple trees are productive, often bearing fruit within 2-4 years. As a self-sterile variety, it requires cross-pollination from at least two other apple varieties with a similar bloom period for successful fruit set.
King David apples are medium-sized, round to oblate. The skin displays a pale green or yellow base, largely covered by a deep, dark red blush and striping, which can darken to almost black if left on the tree. The flesh is firm, crisp, juicy, and yellowish.
The flavor profile is complex and intense, with sweet, tart, and spicy notes. Hints of pineapple, tangerine, lemon, and a wine-like or cidery quality are often present. Its taste can be subacid to slightly sweet, comparable to the Winesap apple. This apple ripens in the late season, typically October or early November, and its flavor develops further if allowed to hang on the tree until fully colored.
Cultivating King David Apple Trees
Successful cultivation begins with careful site selection. Full sun exposure, meaning at least 6-8 hours of direct sunlight daily, is necessary for optimal flowering and fruit production. Good air circulation also helps reduce the risk of fungal issues.
King David apple trees adapt to a range of soil types but prefer well-drained, fertile loam with a pH between 6.0 and 7.0. Amending the soil with composted organic matter, aged manure, or leaf mold can improve soil structure and fertility.
The best time to plant King David apple trees is in late fall or early winter in southern climates, or early spring in northern regions. When planting, dig a hole large enough to spread out the root mass, ensuring the tree is planted at the same soil level as it was in the nursery. Water the newly planted tree thoroughly, and delay fertilizing for about a month.
Consistent watering is important, especially during establishment and dry periods. Young trees benefit from about an inch of water every 7 to 10 days. Provide deep, thorough soakings to allow water to penetrate to the root zone. Mulching around the tree helps conserve soil moisture and suppress weeds, but keep it a few inches away from the trunk.
For established trees, a high-nitrogen fertilizer can be applied in the spring if new growth is less than 8 to 12 inches annually. Fertilization should be tailored to soil test results and the tree’s growth rate, as excessive nitrogen can contribute to issues like bitter pit. A layer of well-rotted compost over the root zone can also serve as an effective, slow-release fertilizer.
Pruning is important for King David apple trees to maintain health, shape, and promote fruit production. Prune in mid to late winter. Summer pruning can also manage size and improve light penetration within the canopy. Thinning fruitlets in late spring helps ensure the remaining apples achieve a good size and can prevent alternate-year bearing.
While resistant to scab and cedar apple rust, King David apple trees can be susceptible to fire blight, particularly in warmer zones. Pests like codling moth and aphids can also affect them. Monitoring for pests and diseases and promoting good airflow through pruning can help manage these issues.
Harvesting and Enjoying King David Apples
King David apples typically ripen in late October, though this can vary based on local climate. A ripe apple will exhibit a deep, dark red color. For best flavor, apples should be fully colored when picked.
Assess ripeness by gently cupping the apple and lifting or twisting it; if it separates easily from the branch, it is ready. Taste-testing is also reliable: a ready-to-pick apple will be firm, crisp, juicy, and have the characteristic sweet-tart flavor with spicy notes. Avoid leaving fruit on the tree too long after it has reached full color, as it can become overripe and develop watercore.
King David apples can be stored for one to two months in cool, dark, and humid conditions. An ideal storage temperature is around 30-35°F with 90-95% relative humidity. Storing apples in a plastic bag with holes in a refrigerator’s crisper drawer helps maintain humidity while allowing ethylene gas to escape, and leaving the stems on can also extend their storage life.
Their intense, complex flavor makes them excellent for fresh eating. They are also well-suited for culinary applications such as pies, crisps, and sauces, turning a rich yellow when cooked. King David apples are also a good choice for cider production.