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.)
For cider, wine, cooking or fresh-eating.
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.