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A McIntosh that was illustrated in 1901. The McIntosh apple is a small to medium-sized round fruit with a short stem. It has a red and green skin that is thick, tender, and easy to peel. Its white flesh is sometime tinged with green or pink and is juicy, tender, and firm, soon becoming soft. The flesh is easily bruised.
Gala Apples. Gala apples are some of the easiest to find. They are abundantly grown and sold for their delightful sweet floral and vanilla notes. This means that Gala apples are perfect for making ...
The look: Red Delicious apples are tall and tapered. The dark red skin is shiny and attention-grabbing, but below the smooth, gleaming skin, the flesh is soft and often bruised. The taste: This ...
Cosmic Crisp. After 20 years of research, Washington State University finally saw the fruits of their labor with Cosmic Crisp. A cross of the Enterprise and Honeycrisp varieties, these large juicy ...
John McIntosh (farmer) "McIntosh" on a tree. McIntosh Red apple as bought. John McIntosh (August 15, 1777 – c. 1845) was a Scottish-Canadian farmer and fruit breeder, credited with discovering the McIntosh Red apple. Through the apple, his surname is the eponym of the Macintosh (or Mac) computers and operating systems by Apple Inc.
Characteristics. The Rome is rounded, all red, and very glossy, with a thick skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is commonly described as less desirable as an eating apple because of its subtle flavor that is not as sweet, flashy, or tart as some other varieties.
Apples like Red Delicious, McIntosh, Gala, and Fuji are overly sweet and have a soft, mealy consistency that become mushy and grainy when baked. They also have lower pectin levels, which means you ...
Empire is the name of a clonally propagated cultivar of apple derived from a seed grown in 1945 by Lester C. Anderson, a Cornell University fruit nutritionist who conducted open pollination research on his various orchards. [1] In 1945, under the direction of A. J. Heinicke, scientists from the New York State Agricultural Experiment Station of ...