Inside, the white flesh is finely-textured and crisp.
Much like a McIntosh apple, but sweeter.
The trees must be heavily thinned, or the fruit that is produced will be small. The apples must be harvested on time because they can drop prematurely from the trees, and if left too long on the trees, they will go musty in storage.
Good fresh or for applesauce.
Stores well in commercial storage for up to 4 months, though softens a bit after picking, but remains juicy.
Cross between McIntosh and Newtown Pippin, developed in 1926 by a Mr R.C. Palmer at the Dominion Experiment Station at Summerland, British Columbia in 1926. Released 1936, and introduced in the UK in the same year.