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.
Okay for fresh-eating, but very good for pies, applesauce, apple butter, and for frying.
Often picked slightly underripe for cooking.
Good for dehydrating.
Does not store well.
Brought to America in 1870 by the United States Department of Agriculture.
The apple was popular in the American South.