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Home » Fruit » Hard Fruit » Apples » Cooking Apples » Vandevere Apples

Vandevere Apples

Vandevere are medium to large-sized apples, with yellow skin covered with flushes of pale red.

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.

Cooking Tips

For cooking, cider.

Storage Hints

Stores well until March or April, though the skin becomes waxy and the flesh becomes a bit less crisp

History Notes

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.

Other names

AKA: Fall Vandevere Apples, Gibbon’s Smokehouse Apples, Honeydew Grindstone, Ox Eye Apples

This page first published: Oct 7, 2006 · Updated: Oct 5, 2020.

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Tagged With: American Apples

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