The thick, tough skin is red, ranging to bright red to a red so dark it is almost black.
The riper the apple is, the darker the skin.
It has soft, coarse, juicy, aromatic white flesh, occasionally tinged red near the skin, with a tart taste.
The apples ripen in September.
Not the same as the apple called “Red Detroit.”
An all-purpose apple for fresh-eating, sauce, drying, and cider.
Detroit Red Apples were introduced into Detroit, Michigan area by French settlers.
Planted by Thomas Jefferson at Monticello near Charlottesville, Virginia, in 1805.