Melrose apple developed in the 1920s by Freeman S. Howlett at the Ohio Agricultural Experiment Station in Wooster, Ohio, United States. It is cross between Jonathan and Delicious and introduced in 1944.
The fruit is medium to large. The skin is yellowish green with flushed and streaked dark red over color, which has russet spots. The flesh is creamy-white, firm, coarse, and juicy. It has slightly acid flavor with very good cooking and dessert qualities. It ripens from mid to late October. Fruits can be stored until April if kept at 31 degrees F.
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