© Denzil Green
Mutsu Apples are large with an irregular shape. The waxy, shiny skin is green ripening to yellowish, with a copper blush sometimes.
Inside, the creamy-white, coarse flesh is dense, firm, crispy and very juicy.
In Japan, often paper bags are put over each apple as it grows to intensify the yellow colour, but that also weakens the flavour.
Mutsu are grown in Japan, North America, UK and New Zealand.
Mutsu Apples retain their shape when cooked. Some like it for cider making. Also well-liked as a fresh-eating apple.
Developed at Aomori Research Station, Kurioshi, Japan in 1937 from a cross between Golden Delicious and Indo. Introduced into North America in 1948.
Mutsu was renamed as “Crispin” in 1968 in the UK; North America followed their lead in the 1980s, though some in North America still refer to it as Mutsu because their green grocers still do.