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You are here: Home / Fruit / Hard Fruit / Apples / Fresh-Eating Apples / Black Gilliflower Apples

Black Gilliflower Apples

Black Gilliflower are medium to large-sized fresh-eating apples with smooth, thick, tough dark red skin, with paler red stripes and yellow-green patches. The skin is dotted with russeting.

The Black Gilliflower Apple is more oval than round, thus some of the synonyms for the apple — Sheepnose or, in the Southern United States, Crow’s Egg [1].

The flesh is greenish-white, coarse, firm and somewhat juicy. There is a large core.

When a Black Gilliflower Apple is too ripe, it dries out, but it is a fragrant apple with good taste, which to many compensates for the dryness.

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[1] For the Crow’s Egg grown in the Northern United States, see “Crow’s Egg Apples.”

Storage Hints

Black Gilliflower Apples become dry in storage.

History Notes

Black Gilliflower Apples probably originated in Connecticut before 1800.

Some speculate that it was one of the trees in the cross that brought about Red Delicious Apples, and one of the parents of Granny Smith in Australia.

This page first published: May 5, 2005 · Updated: Jun 17, 2018.

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