Extremely hardy large light-yellow midsummer cooking and dessert apple reminiscent of Yellow Transparent. The fruit is oblong or even rectangular in shape. Occasionally the large hollow core will be partially filled with a sweet nectar you can actually sip after cutting the fruit in half. As the fruit ripens the faint yellow deepens to a rich gold, hence the name (Golden Apple). Eat it fresh and use it in summer pies. Makes a light golden-yellow mild-flavored chunky sauce.
Fruit-explorer Gloria Seigars introduced it to John near St. Agatha, Maine, in the fall of 1998. Edwich Michaud believes his grandfather brought the apple to Maine from Canada in 1870. Uniquely shaped, beautiful and rare. Hardy enough for all northern districts. Long mid-late bloom season. Z3.
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