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Home » Fruit » Hard Fruit » Apples » All-Purpose Apples » Sops of Wine Apples

Sops of Wine Apples

Sops of Wine are medium to large-sized apples with yellowish-green skin flushed with red stripes.

Inside, they have finely-textured, tender, yellowish flesh, often with pink stains. The flesh is aromatic but not overly juicy.

There is a hint of liquorice in the taste.

The fruit ripens late June / July in the American South (later at higher altitudes there.)

Cooking Tips

For cider, wine, cooking or fresh-eating.

History Notes

Sops of Wine Apples were introduced commercially in 1832.

They were popular in the American South, where they were sold as “Hominy Apples.”

Professor S.A. Beach in his “Apples of New York” (1905) speculated that it was an old English cooking / cider variety.

Other names

AKA: Bell's Early Apples, Bell’s Favorite Apples, Hominy Apples, Sops in Wine Apples

This page first published: Oct 7, 2006 · Updated: Oct 4, 2020.

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Tagged With: American Apples, American South Food

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