They have tender, smooth, bright-yellow skin flushed with deep red, with a golden-brown russetting at one end.
Inside, they have yellowish, coarse, firm, crisp, tender flesh. The flesh is juicy with sweet, good flavour.
Bailey Apples ripen in October.
Cooking Tips
For fresh-eating.
Storage Hints
Does not store well.
History Notes
Bailey Apples were first known around 1840 in Petty, Wyoming County, New York State, USA.
Literature & Lore
“This is a very beautiful red apple, distinctly sweet and of very good quality. It is in season from October to January or sometimes later. It is not a very good keeper. In some localities the fruit is apt to be rather scabby and knotty, and unless it is well sprayed the percentage of unmarketable and low-grade fruit runs rather high. The tree is reliably productive but it does not excel either in vigor, health or hardiness. It is not recommended for cultivation.” — S.A. Beach. Apples of New York. J. H. Lyon: Albany New York. 1905