Large tart apples retain shape when cooked: a great choice for fried apples, crisps and pies. Dense dry fruit is also great for dried apple rings.
Roundish-oblate slightly ribbed fruit with glossy pale green skin marked with reddish-pink stripes and a russeted stem cavity.
Once popular throughout Wisconsin, the variety all but disappeared by the mid-20th century. With the help of Slow Food Wisconsin Southeast (WiSE) and the Milwaukee Heritage Apple Project, Milwaukee apples have been recently planted at public parks, schools and yards throughout the city. Z4.
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