Flavor: Tropical notes of sweetness combined with more mild tartness

Approximate Ripening: Late September – early October

Uses: Saucing, baking, cooking, eating, salads, freezing

Trivia: Developed at the University of Idaho Agricultural Experiment Station in 1942, Idared is a cross between Jonathan and Wagener.

Notes: Idared is a particularly great apple for making applesauce.  Cook the apples with the skin on and strain the sauce; you’ll get a gorgeous pink applesauce for your efforts.  It works great in pies, too, lending its unique flavor combination of tropical cane sugar sweetness and mild tartness.  Idared stores well in the fridge for up to six months.