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Idareds make a beautifully colored applesauce. Cook the apples with the skins on and strain the sauce to get the best pink color.
October through August
If you love the old-fashioned goodness of baked apples, Idareds are excellent, as they hold their shape perfectly and look beautiful on the table. Developed in Idaho, it’s a cross between two old-time New York apples, Jonathan and
Wagener, that were first grown in
Penn Yan in 1791.
Firm, pale, yellow-green flesh, sometimes tinted rosy pink
Excellent for sauces, cooking, baking and pies
Good for eating, salads and freezing
Information courtesy of Apples From New York
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