Greenish-yellow flesh is rather fine textured, moderately crisp, tender, juicy, aromatic, agreeably subacid.
#Varieties of crisp tart apples skin#
It is medium to large size, thick but tender skin almost always covered in greenish or yellowish russet. Sometimes confused with an English apple named Golden Russet, This apple originated in New Jersey in the late 1700s. Keeps exceptionally well for an early apple. White flesh, slow to brown, firm, juicy, good flavor. Similar to Golden Delicious, yellow gold with a blush. Yellow flesh is fine textured,įirm crisp and very juicy, very sweet. Medium sizes, pale to golden yellow striped with red. Flesh is yellowish subacid to sweet, pleasant, very rich.
Skin is medium tough, greenish yellow, with medium red stripes and splashes of dark red. Tender and juicy, Good dessert apple, stores well. Very good for kitchen use.Ĭross between McIntosh x Golden Delicious. Tinged yellow flesh is rather firm, moderately fine textured, crisp, juicy, sprightly subacid and aromatic. Pale greenish-yellow to pale yellow color with irregular splashes and stripes of bright red or mottled crimson. Originally thought to be from Russia, it may have originated in Germany in the early 1700s. Yellow flesh is firm, crisp, tender, very juicy and sprightly subacid. Keeps well.Ī seeling cross developed in England in 1825 by Richard Cox. Good dessert apple but does not keep a long time.Ī bud mutation of Fireside found in Menomonie, Wisconsin by Wm. Tender skin, smooth, glossy, yellowish white splashed with pinkish red, striped. Has most Vitamin C of any dessert apple and more than even Yellowish white flesh, tender, sweet, aromatic. Smooth, greenish yellow to pale yellow with light blush. Probably developed in France or Germany in 1598. Flesh is firm with flavor between Jonathan and Golden Delicious. Skin is deep yellow ground with up to 50% light red blush. Round conic fruit resembles Golden Delicious. Crispy and crunchy.Ī chance seedling discovered in 1959 in Cobden, Illinois. Smooth yellow skin with firm, white flesh that is slow to brown. Flesh tinged with yellow, moderately juicy and crisp.
Greenish-yellow to orange skin with red streaks. Best quality for dessert use, keeps well. Yellowish firm flesh is firm, crisp, and aromatic. Skin is greenish yellow to golden brown with a tinge of brownish orange. Ashmead of Gloucester, England about 1700. Excellent for fresh and processing but only keeps about 3-4 weeks. White flesh, firm and juicy, crisp and slightly coarse. Find Your Favorite! (Brief glossary of terms below)Ī Jonathan cross from Japan and introduced in 1953.
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