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Three ripe Paula Red apples. Paula Red (or Paulared) Discovered by Lewis Arends near Sparta, Michigan in 1960. It was near other wild apple seedlings growing near a ravine where apples had been dumped. Tests run by experts show its parents to be McIntosh and Duchess. Paulareds mature after Duchess and before McIntosh.
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 ...
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Keep an eye out for the deep red apples from mid-fall to early winter. 13. Envy. Envy Apple. Taste: sweet and crunchy. Best for: salads, cooking and baking, eating raw.
It has a red color and large, moderately conspicuous lenticels. Haralson apples are crisp and juicy, having a tart flavor. They are good for eating, cooking, and are an excellent choice for pies. The skin is medium-tough, and the stem is medium.
The original seed was a cross between the varieties McIntosh and Red Delicious. Empire apples are excellent for eating and salads, and good for sauce, baking, pies and freezing. [3] It is an ideal lunch-box apple, not least because it does not bruise easily. [4]
These lush, colorful apples with gold undertones and red and pink striping have creamy, pale yellow flesh that’s firm, juicy and crisp. Braeburns are sweet yet complex, with undertones of spice ...
Enjoy a fun and delicious day out this fall by going apple picking at the 10 best apple orchards in the country. ... The rest, as they say, is history. Gala, McIntosh, Ginger Gold, and Paula Red ...