Fall-Winter. Green’s Inn, near Newport, RI, about 1650.
Also known as Greening. The classic New England cooking apple. Large roundish-conic-oblate green fruit often has a tannish blush. Light yellow-green flesh is crisp and tart. Great for pies, also excellent for fresh eating.
The number one green apple for a few centuries before Granny Smith arrived from Down Under and stole the show.
The most well-known of the various Greenings. Because of its high-quality fruit and adaptability to a range of soil conditions, Rhode Island Greening established itself as one of the most important commercial varieties throughout the Northeast in the 19th century. Keeps well into winter. About as hardy as Baldwin. Old trees can still be found in central Maine.
Not recommended for northernmost districts, but cooks everywhere else will love it. Blooms late . Z4-7. Maine Grown. (Standard: 3-6' bare-root trees)