Inside, they have tender, juicy, finely-textured, firm white flesh which is aromatic.
In the American South, the apples ripen in late June, early July.
The fruit bruises easily.
The tree is winter hardy.
Cooking Tips
Okay for fresh-eating, but very good for pies, applesauce, apple butter, and for frying.
Often picked slightly underripe for cooking.
Good for dehydrating.
Storage Hints
Does not store well.
History Notes
Russian origin.
Brought to America in 1870 by the United States Department of Agriculture.
The apple was popular in the American South.