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Arkansas is full of hidden treasures, but few are as tasty as the Arkansas Black Apple. This heirloom variety apple is famous for its nearly black skin, crisp bite and long storage life. More than just a pretty piece of fruit, the Arkansas Black carries a story that stretches back to the state’s apple boom of the 1800s. The variety nearly disappeared but is making a comeback in orchards and farmstands across the state. Whether you’re a history buff, a foodie, or just someone who loves a good apple, the tale of the Arkansas Black is worth savoring.
U.S. Department of Agriculture Pomological Watercolor Collection. Public Domain
A Seedling with a Storied Past
The Arkansas Black first appeared around 1870, just outside Bentonville. Local growers say it likely sprouted as a seedling from the dependable Winesap, and it thrived in the rich soil and rolling hills of the Ozarks. Growers quickly took notice. The apple stayed fresh for months (even before modern refrigeration), making it a favorite amongst growers and consumers. By the late 1800s, the Arkansas Black had built a reputation as a hardy, beautiful and downright delicious apple that seemed tailor-made for the state’s climate.
The Arkansas Black arrived on the scene at just the right time. Northwest Arkansas was becoming apple country, with Benton and Washington counties leading the way. Orchards stretched across thousands of acres, and by the turn of the 20th century, Arkansas ranked among the top apple producers in the nation. The Arkansas Black became one of the most celebrated varieties, making up fifteen to twenty percent of the state’s apple production. For many years, it was a point of pride that Arkansas’s own apple could compete with the best in the country.
Unfortunately, the good times didn’t last. Pests like codling moth drove up costs, new federal rules required washing fruit to remove spray residue, and weather swings took their toll on Arkansas’s apple crop. Add in competition from western producers and the squeeze of the Great Depression, and Arkansas’s commercial orchards declined dramatically. The industry never fully recovered, and the Arkansas Black survived mostly in smaller plantings and family orchards.
A Distinctive Apple with Lasting Appeal
One look at an Arkansas Black and you’ll see why it stands out. The fruit starts a deep red on the tree, but as it ripens and rests, it darkens to a rich burgundy — sometimes so dark it looks nearly black. Inside, the flesh is firm and golden with a crisp bite that was a favorite of Arkansas families.
A freshly picked Arkansas Black can seem almost too sharp and hard to enjoy. But give it time. After a few weeks in cold storage, the tartness mellows and sweet, spiced notes begin to shine through. Some say they pick up hints of nutmeg, vanilla, or even anise as the apple matures. That long shelf life, often stretching well into spring, is exactly why these apples earned a spot in root cellars across the Ozarks. Families would enjoy them raw, bake them into pies and cobblers, or simmer them into cider, vinegar, and apple butter that carried the taste of fall into the winter months.
That same sturdiness makes the Arkansas Black just as useful today. The apple is perfect for pies, cobblers and dumplings and makes a sweet addition to savory dishes like cornbread stuffing. And for those who simply want a snack with character, it’s hard to beat slices of Arkansas Black paired with sharp cheese or tucked into a grilled cheese sandwich for a flavorful surprise. Cider makers also love the Arkansas Black because it has a unique balance of sugar and acidity, giving it a bold flavor and a dark color.
The Museum of American History/Cabot Public Schools
An Apple’s Ongoing Legacy
Arkansas Black Apples may not fill the orchards like they once did, but they’re making a comeback. A handful of farms across the state are planting new trees, and you’ll often spot the apples at fall farmers’ markets. Local chefs often feature them on seasonal menus, and even bakeries like Serenity Farm Bread in Leslie incorporate chunks of Arkansas Black into their loaves.
In Lincoln, the Arkansas Apple Festival has been celebrating the state’s apple heritage since 1976. Held the first weekend of October, it’s a chance to enjoy live music, crafts and plenty of apple-themed treats. You can also visit Historic Cane Hill for a history lesson and to watch cider pressing demonstrations.
Sarah Stierch, CC by 2.0
Where to Find Arkansas Black Apples in Arkansas
If you’re hoping to sample an Arkansas Black Apple yourself, timing is key. This variety ripens later in the season (typically in late September/early October and into November), so availability is usually in the fall. It’s also recommended to allow the apples to ripen in storage for a bit. It can be a challenge to find because there are fewer growers than there used to be. Here is a list of farms and farmstands across Arkansas that grow or sell Arkansas Black Apples, but be sure to check their websites or social media for seasonal availability before visiting:
Vanzant Fruit Farm – Lowell
Drewry Farm and Orchards – Dover
Cadron Crest Orchard – Guy
Rivercrest Orchard – Fayetteville
A&A Orchard – Green Forest
Edward Gay Family Farm – Springdale
Caubble Orchard – Wynne
Appel Farms – Springdale
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