Inside, they have tender, firm (even hard), juicy yellowish flesh with a sweet taste. The flesh is so firm that one of the apple’s names became “Grindstone.”
The fruit ripens from October onwards.
For cooking, cider.
Stores well until March or April, though the skin becomes waxy and the flesh becomes a bit less crisp
The origin of Vandevere Apples is not confirmed, but many sources speculate that it originated at the end of the 1700s, certainly before 1804, on a farm belonging to a family called “Vandiver” in Wilmington, Delaware, USA.