The medium-sized apples have thick, yellowish-green skin.
Inside, the white flesh is tender, soft and juicy. The flavour is tart with some sweetness.
Yellow Transparent Apples
Sometimes Lodi gets confused with its parent, Yellow Transparent. Lodi Apples are a bit taller. The skin of the Yellow Transparent will ripen until almost transparent; Lodi will not. In making sauce, Lodi cooks more quickly than Yellow Transparent to a smooth purée. Lodi Apples also store and ship a bit better.
Many people rave about the applesauce made from Lodi Apples. The apples cook down very quickly, preserving more of the flavour.
Don’t store well.
Introduced in 1924 by the New York State Agricultural Experiment Station at Geneva from a cross between Montgomery and Yellow Transparent.