They have thin yellowish-brown skin, occasionally with a flush of red.
Inside, they have yellowish, tender, finely-textured, juicy flesh.
The fruit ripens late July, early August.
Good for freezing, drying.
They are slow to brown when cut open.
Benham Apples originated in Tennessee in the 1880s. They became popular in parts of the American south, such as Kentucky, North Carolina, Virginia, West Virginia.
Disregard tales you may come across about a hermit named “Ben” in Benham, Kentucky.