Crimson Gold

Crimson Gold

Flavor: Crispy, robust sweet-tartness

Approximate Ripening: Mid-late September

Uses: Baking, cider, eating

Trivia: Crimson Gold, a cross between Yellow Newtown and Esopus Spitzenburg, is the last apple developed by legendary fruit breeder Albert Etter.  He created the variety, which he initially named Little Rosybloom, in 1944.  Etter passed away in 1950, before the finalization of Crimson Gold’s patent paperwork.  The apple languished in obscurity until the late 1970s, when it was rediscovered and introduced to market.

Notes: While the name implies a yellow apple, Crimson Gold is almost a solid ruby red, though there may be a hint of yellow on the shaded side of the fruit and around the stem.  With its bright sweet-tart flavor, Crimson Gold is an excellent eating apple, but it may be even better applied in baking due to the fact that it keeps its textural integrity when baked or poached.  Pairs well with smoked fish, bacon or sausage, cheese, and nuts.