They have yellow skin striped with red, and occasional russeting when there has been a lot of rainfall, or high humidity.
Inside, the white flesh is crisp, juicy and firm, and somewhat tough. The taste is mild but tart.
The tree is very hardy, though it may bear every other year. It can pollinate itself, and begins producing when young.
The apples are ready to harvest in mid-October in the American mid-west.
For cooking and cider, but also okay for fresh eating.
Stores 3-5 months, retaining its flavour in storage.
Haralson Apples were developed by the Minnesota Fruit Breeding Farm in 1913 from a cross between Malinda and Ben Davis apples.
They were introduced in 1923.