Red Gravenstein apples apple, especially for apple sauce and apple cider.
The Gravenstein apple has a tart flavor. It is picked in July and August and is heavily used as a cooking apple, especially for apple sauce and apple cider. It does not keep well, so it is available only in season. In addition, their short stems and variable ripening times make harvesting and selling difficult. The skin is a delicately waxy yellow-green with crimson spots and reddish lines, but the apple may also occur in a classically red variation. These red apples, commonly known as Red Gravensteins, are considered a sport rather than a true variety. The flesh is juicy, finely grained, and light yellow. Trees are among the largest of standard root varieties, with a strong branching structure; the wood is brownish-red and the leaves are large, shiny, and dark green. It grows best in moderate, damp, loamy soil with minimal soil drying during the summer months. Locations close to watercourses and edges of ponds are preferred. Gravensteins will not thrive in areas of high groundwater and require moderate protection against wind. The plant is a triploid variety. It requires pollination from another variety, but will not itself return the favour.
Size: 5184px × 3456px
Location: Harrogate, Yorkshire, UK.
Photo credit: © Mar Photographics / Alamy / Afripics
License: Royalty Free
Model Released: No
Keywords: annual, apple, background, britain, british, close-, conical, cooking, crimson, cultivar, danish, detail, domestica, england, english, food, foods, fruit, gravenstein, gravensteins, great, green, irregular, isles, kingdom, lop-sided, malus, red, reddish, root, show, sides, speciman, specimens, spots, standard, triploid, uk, unequal, united, varieties, variety, vegetable, waxy, yellow-green
