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Green with russet and red overcolour. width 67–72 mm (2.6–2.8 in), height 60–68 mm (2.4–2.7 in). Stalk 12–17 mm (0.47–0.67 in). Cells obovate, axile. Flesh is creamy white, fairly firm, nutty and slightly aromatic. Eating PickE late September; use September–November Avajlilja [19] Turkey A green apple with red flush.
The Granny Smith, also known as a green apple or sour apple, is an apple cultivar that originated in Australia in 1868. [1] It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus domestica as the ...
There are more than 7,000 varieties of apples grown in the world, and 2,500 types are grown in the United States. ... Look for these round, pleasingly red and green apples in the fall. They are ...
It’s a heavy, squat apple with stripes of yellow-green on the mostly red background. There are light speckles across the skin, and the interior flesh is, well, honey-colored.
This red- and green-speckled apple is super sweet, juicy, and large—great for snacking or slicing. Use for baking, sauces, cider, and snacking. OliverChilds - Getty Images
Apples varieties can be grouped as cooking apples, eating apples, and cider apples, the last so astringent as to be "almost inedible". [82] Apples are consumed as juice, raw in salads, baked in pies, cooked into sauces and apple butter, or baked. [83] They are sometimes used as an ingredient in savory foods, such as sausage and stuffing. [84]
Patrick Walsh/EyeEm/Getty Images. Taste: acidic and refreshing Best for: eating raw, baking Another Australian fruit, this apple type was cross-bred in 1973 by John Cripps. These ruby cuties are ...
It is a greyish-green russet apple known for its good winter-keeping qualities, as well as its suitability for making cider and juice. It is not widely grown or commercially available due to general commercial disfavor for russet varieties; the dull and heavily marked face makes it hard to sell now. [1]
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