They have yellow skin flushed with red, and firm, juicy flesh, with a mild taste. Some people think they detect a hint of quince in the aroma and taste.
Harvest in July as a cooking apple, or in August as a fresh-eating apple.
Does not store well.
Cole’s Quince Apples were known in Cornish, Maine by 1806. They were first mentioned in S.W. Cole’s “American Fruit Book” in 1849; his father Captain Henry Cole had grown the apple.
Literature & Lore
“Flesh when first ripe, firm, juicy, pleasant acid, and first-rate for cooking. When very mellow, remarkably tender of a mild, rich high quince flavor and aroma. When in perfection we have never seen its superior.” — S.W. Cole