They have smooth, pale yellow thin skin. Occasionally, the skin has a pale orange blush to it, and occasionally specks that turn from white to brown as the apple ripens.
Inside, the apple has a small core. The flesh is tender, crisp, juicy and very white, with a tangy, tart taste.
The apples ripen a few at a time from June to July in most places.
The tree is very hardy, but the fruit may crack, or drop from the tree.
The apples do not stand up to shipping; the skin is too thin, and the flesh bruises easily.
Not the same as Yellow Transparent — that apple has flesh that is less crisp.
For fresh-eating, applesauce and pies.
Better for fresh-eating when fully ripe. For cooking, best harvested a bit underripe.
Does not store well.
The origin of Early Harvest Apples is uncertain. They possibly originated in the 1700’s in Long Island, New York. Other sources guess Canada.
Referred to as “Prince’s Harvest” in 1805 by Bernard McMahon, a nurseryman in Philadelphia, and as “Early French Reinette” by William Coxe in his Cultivation of Fruit Trees, 1817.