Recently home gardens and small orchards have renewed interest in the Golden Russet for its distinctive appearance and intense flavor. The “champagne” of old-time cider apples, also delicious for eating and drying. Grey-green to golden bronze with a coppery orange cheek; heavily splotched with light brown russet. Crisp, highly flavored, fine-textured, yellow flesh makes very sugary juice. They are high in both sugar,acid and tannins, which make them a good pair with almost any apple for eating, cooking or cider. Shows some resistance to scab and cedar apple rust.
Uses: Fresh Eating, Cider, & Cooking
Attributes: “Champagne” of Cider Apples & Complex Flavor