They have thick, smooth, waxy, glossy yellow skin covered almost entirely with bright red. When overripe, the skin becomes greasy.
Inside, they have crisp, juicy off-white flesh. The taste is a balance of sweet and tart.
The apple ripens over a relatively long period, from late July to early September depending on location, making it a pick and come again apple.
The tree is a reliable bearer, and is very disease resistant, not needing a lot of spraying, but it does needs thinning.
U.S. Plant patent No. 4322.
All-purpose for fresh-eating, sauce, pies, salads, baking.
Stores for 2 months.
Redfree Apples were developed by the cooperative program of Purdue, Rutgers and Illinois Universities from a cross between Raritan apples and an experimental apple named “PRI 1018-101”, whose parentage includes Jonathan and Rome apples.
Aka Co Op 13 apples.