The standard Maine summer cooking apple for generations. Still found occasionally in old Maine dooryards. Juicy rich subacid white flesh frequently tinged with red makes a highly colored sauce. Especially loved for its distinctive flavor in pies. Medium-sized somewhat oblate fruit, splashed or sometimes solidly covered with dark red. An obvious russet patch surrounds the stem. Looks like a junior version of a Wolf River.
Fruit ripens over a period of several weeks in midsummer, making it perfect for the home orchard and lousy for the commercial folks who want them all at once.
After finding its way to Sweden, the apple then traveled to England, and finally to Massachusetts in 1835. From there it quickly spread throughout New England and beyond. Keeps for a few weeks with refrigeration. Very hardy. Blooms early. Z3.
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