Their skin is 90% covered in red.
Inside, their yellowish flesh is crisp, juicy, finely-textured, firm, and aromatic. It has good, somewhat tart, flavour.
The tree is hardy down to -40 F (-40 C.)
Keepsake Apples are best when stored at least one month; the flavour is considered best when stored through the fall and into January and February.
Stores until April in cold storage.
Keepsake Apples were developed from a cross between Malinda and Northern Spy apples at the Minnesota Experiment Station (University of Minnesota.)
They were introduced in 1979.