Introduced from Australia in the 1970s, this very tart green apple is now widely grown in the U.S. and one of our year-round staple apples for cooking and eating.
Tasting Notes: Very unattractive appearance when baked: Olive drab, completely collapsed, mushy, flesh erupts out of center. Tastes quite tart and tangy, but lacks appealing flavor notes. Flesh has saucy texture. Skin is flavorful, but tart and tough.
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