Inside, they have aromatic, crisp, firm, juicy white flesh. The flavour is mildly sweet, slightly tart and sprightly.
The flavour balance gets even better on storage after a few months.
The fruit ripens in October in Virginia.
For fresh-eating, applesauce, pies, baking, salads.
Virginia Gold Apples were developed from a cross between Golden Delicious and another apple done in 1976 by a George D. Oberle (1907 – 1980) at the Virginia Polytechnic Institute in Blacksburg, Virginia, USA
Some sources say the other apple was Newtown Pippin; some say Albemarle Pippin. Richard P. Marini, Extension Specialist, Horticulture, Virginia Tech says in his “1995 Apple Variety Evaluations” (Publication Number 422-760, July 1996) that it was Albemarle.