They have pale yellow skin covered with pale crimson flushes and stripes, and a white bloom.
Inside, the white flesh is crisp, firm and juicy. It has a sweet taste; some people think they detect peach notes in the taste.
The tree starts bearing when young, and blossoms early in the springs.
The fruit ripens in August.
Melba Apples bruise very easily.
Cooking Tips
For fresh-eating.
Storage Hints
Does not store well.
History Notes
Melba Apples were developed from a cross between McIntosh and another apple, thought to be Livland (aka Lowland) Raspberry Apple, done by a W.T. Macoun at the Central Experiment Farm in Ottawa in 1898. It was introduced commercially in 1924.
In 1927, the apple was awarded the Silver Wilder Medal by the American Pomological Society silver medal.