The skin is green with red stripes and flushes on the shaded side.
Inside, the apples have crisp, coarse, firm but tender yellowish-white flesh that is juicy with a mildly tart taste.
The tree has dull rumpled leaves and produces large blossoms in the spring.
Alexander Apples ripen over a period for 4 to 6 weeks delivering a mid-autumn harvest and requires several pickings. While growing, the fruit can crack or drop from the tree.
Alexander Apples are good eating out of hand, but even better for cooking. It is a good sauce apple, yielding a very juicy purée.
Alexander Apples do not store well; they become greasy in storage.
Alexander Apples possibly originated in the Ukraine in the late 1700s and were introduced from Russia into England in 1805 or 1817.
Alexander Apples were sent by the Royal Horticultural Society in London to the Massachusetts Horticultural Society in Boston in 1835, along with Red Astrachan Apples, and Tetofsky Apples. Some feel the Massachusetts Horticultural Society may have had it by 1830.
Alexander Apples were probably a progenitor of Wolf River Apples, which replaced it in popularity.