by Amy Bassett | Mar 15, 2024
The Haralson apple was introduced by the Minnesota Horticulture Research Center in 1922. It is named after Charles Haralson, superintendent of the University of Minnesota Fruit Breeding Farm. Haralson apples are crisp and juicy, having a tart flavor. They are good for...
by Amy Bassett | Mar 15, 2024
Another from Univ of Minnesota. Sweet with a slight tart balance and rich overtones. Firm, snow white flesh is very slow to oxidize when exposed to air. 3-inch oblate shaped fruit, 70-85% bronze-red blush over a green-yellow background.
by Amy Bassett | Mar 15, 2024
Good multi-use apple. Medium to large red fruit on almost invisible yellow skin. Crisp, juicy, sweet, good-tasting flesh. Subacid, sprightly flavor.
by Amy Bassett | Mar 15, 2024
Black Oxford is Maine’s most famous apple. In his book, The Apples of Maine, George Stilphen writes: “Black Oxford was found as a seedling by Nathaniel Haskell on the farm of one Valentine, a nailmaker and farmer of Paris in Oxford County, about 1790 and the original...
by Amy Bassett | Mar 15, 2024
Large, yellow fall apple. Good flavor and keeper. Flesh tender, rich and of very good quality. Excellent for eating but especially desirable for culinary use.
