Inside, the firm, finely-textured, yellow flesh is crisp, juicy, and sweetish.
The apples grow on a semi-compact tree, flattened at the top, that flowers with white blossoms.
The fruit ripens slowly.
Most people say it is one of the better fresh-eating applecrabs.
Some people think they detect a hint of spice or nut in the taste — thus its name, Chestnut.
For cooking, fresh-eating, canning.
Storage estimates range from 4 to 6 to 8 weeks.
Chestnut Applecrabs were developed from a seedling of Malinda apples at the University of Minnesota in 1921; released 1946. Was called Minnesota 240 during development.