They have smooth tender green skin ripening to yellow covered with reddish and bronze stripes.
Inside, they have firm, finely-textured, very juicy, crisp yellowish flesh. The flesh is aromatic, with a spicy, sweet flavour with a balance of tartness.
The tree needs 600 hours of cold weather in the winter, and blooms late in the spring. It needs thinning or it will become a biennial bearer.
The fruit ripens September to October in New York State.
Very good for fresh-eating.
Very good for sweet, non-alcoholic cider.
Spigold Apples were developed from a cross between Red Spy and Golden Delicious done at the Cornell Experimental Station in Geneva, New York State.