Medium-sized, plump yet flattened oblate fruit with a beautiful rainbow of coloring. Yellowish-green skin covered with rough-textured orange russet and a red blush. Rich yellowish flesh is crunchy, dry, dense and full of flavor, a much different eating experience than some of the super-crisp modern apples. Notes of sweet citrus with that nutty russet finish. Nice balance of acidity and sweetness lends itself to fresh eating and cooking alike. Holds its shape in pies. Pomologist and food writer Edward Bunyard loved Orleans Reinettes and enjoyed them with port wine each Christmas.
Like other russets it shows some natural disease and pest resistance. Triploid: will not pollinate other varieties. Blooms mid-late season. Z4.
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