They have thin, tough off-white skin covered with bright red.
Inside, they have crisp, juicy flesh that is yellow tinged with red, with a small core, and tart but good flavour.
The fruit ripens late August to mid-September.
Okay for fresh-eating and jelly; good for canning.
Florence Crab Apples were developed by a Peter M. Gideon in Excelsior, Minnesota. Introduced 1885.