STRNG Seeds – Apple Fritter

Apple Fritter is known for its sweet, bakery-inspired aroma, heavy frosting, and smooth, balanced character. It delivers a blend of fruit and pastry with a potent punch, making it popular among flavor chasers.

It’s rich and layered — imagine spiced apple, buttery dough, and light caramel with a nutty finish. It’s like biting into a warm apple pastry, with an herbal exhale that lingers.

Early on, it smells earthy and slightly tangy. By mid-flower, it transforms into a bold mix of sweet apples, vanilla, and warm spice — like fresh-baked goods cooling on the counter.

Begin flushing about 10–14 days before harvest. This helps bring out the clean, creamy flavor and enhances the dessert-like aroma in the final product.

It’s a cross between Animal Cookies and Sour Apple. This pairing combines dessert-level sweetness with sharp, fruity depth and a strong structural foundation.

Flavor-focused cultivators and those looking for bag appeal love Apple Fritter. It’s also a top pick for those who want complexity in both aroma and structure.

Yes. It produces dense, trichome-coated buds that are sticky and visually impressive — ideal for anyone interested in hash, rosin, or simply gorgeous flower.

Expect chunky buds with shades of olive and purple, topped with thick layers of crystalline trichomes and copper-orange pistils. It’s photogenic and market-ready.

Definitely. With a slow cure, Apple Fritter holds onto its apple-cinnamon sweetness and buttery richness. The scent deepens over time, especially in sealed jars.

It’s moderately tolerant, but like many terpene-rich strains, Apple Fritter performs best with clean inputs and careful observation — especially near harvest.

Feminized seeds remove the guesswork, ensuring every plant you grow will produce flower — which is key when working with boutique strains like this where every bud counts.

It generally stays medium in height (around 100–130 cm), but can stretch moderately in early bloom. It grows in a bushy shape with strong, sturdy branches.

Yes — in climates with warm, dry late summers, Apple Fritter performs well outdoors. It produces dense flowers, so airflow and timing are important to avoid moisture issues.

Absolutely. Its controllable height and uniform structure make it great for compact setups, especially when paired with basic training techniques.

It thrives in both settings. Indoors, it’s manageable and productive; outdoors, it benefits from good sun and airflow, with beautiful color potential in cooler nights.

It typically finishes in 8–9 weeks indoors. Outdoors, you can expect harvest in early to mid-October, depending on the local environment.

Yes — topping, LST, and even SCROG methods work well. Its strong lateral branches respond well to shaping and light exposure.

Quite strong by late flower. While sweet and pleasant, the pastry-fuel blend becomes very noticeable — consider carbon filters for odor control indoors.

A balanced feeding schedule works well — with slightly increased phosphorus and potassium during bloom. Avoid excessive nitrogen during flower to protect bud quality.

Apple Fritter prefers stable conditions: 21–26°C (70–79°F) with 45–50% RH in flower. Good airflow helps maintain bud health.