They have yellow skin flushed with red, and firm, juicy flesh, with a mild taste. Some people think they detect a hint of quince in the aroma and taste.
Cooking Tips
Harvest in July as a cooking apple, or in August as a fresh-eating apple.
Storage Hints
Does not store well.
History Notes
Cole’s Quince Apples were known in Cornish, Maine by 1806. They were first mentioned in S.W. Cole’s “American Fruit Book” in 1849; his father Captain Henry Cole had grown the apple.
Literature & Lore
“Flesh when first ripe, firm, juicy, pleasant acid, and first-rate for cooking. When very mellow, remarkably tender of a mild, rich high quince flavor and aroma. When in perfection we have never seen its superior.” — S.W. Cole