The flesh inside is white with a slight tint of green. It is finely-textured, crisp, sweet and juicy.
The tree is a reliably regular bearer.
Katy Apples are considered best for fresh-eating.
Katy Apples start to degrade quickly after being picked from the tree.
Developed in Sweden at the Balsård Fruit Breeding Institute in 1947 from the Worcester Pearmain and James Grieve apples, Katy Apples were introduced 1966.
In Swedish, the apple is called “Katja.”