They have greenish-yellow skin flushed with dull red and covered with a bluish bloom.
Inside, they have white, crisp, juicy, fragrant flesh.
The fruit ripens in September.
Cooking Tips
For fresh-eating.
Storage Hints
Does not store well.
History Notes
Carter’s Blue Apples were being grown in the 1840’s in Mount Meigs Depot, Alabama, USA, by a Colonel Carter.
The apple was re-introduced to the American South by a Lee Calhoun of Pittsboro, North Carolina using scion wood obtained from the National Fruit Trust in Kent, England.