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Shenandoah Apples



Shenandoah are slightly oval, medium-sized apples.

They have greenish skin ripening to yellow, mostly covered with a red flush.

The flesh is aromatic, crisp, firm and juicy (though some growers report that the flesh can occasionally be somewhat dry), with a good, rich, slightly-tart flavour.

Ripens early October.

There is also a "Shenandoah Supreme" apple, which was found in Pennsylvania, USA around 1830. Its tart taste makes it good for baking and making sauce from, though some also like it for fresh-eating.

Cooking Tips

Good for pies; holds it shape when cooked.

Also good for fresh-eating.



History Notes

Developed in 1942 by an R.C. Moore at the Polytechnic Institute of West Virginia from a cross between Winesap and Opalescent apples. Introduced in 1967.

Literature & Lore

"He prized the resulting fruit so much that he took one to an apple institute, which declared it a Shenandoah Strawberry. I once punched the name into Google: nothing. These old varieties are not the kind of information that is of interest to the Information Age; they only make themselves known when you stand in front of them. When ripe, the Shenandoah Strawberry is a beautiful two-tone of green blushing to the pink side of red. It's an eating apple, crisply white-fleshed..." Alisa Smith & J.B. MacKinnon. The 100-Mile-Diet: A Year of Eating Locally. Toronto: Random House Canada. 2007. Page 112.


[Editor's note: it is possible that the apple referred to above as "Shenandoah Strawberry" are "Shenandoah Supreme" apples.]

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Citation

Oulton, Randal. "Shenandoah Apples." CooksInfo.com. Published 07 October 2006; revised 19 February 2011. Web. Accessed 12/18/2017. <http://www.cooksinfo.com/shenandoah-apples>.

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