Razor Russet doesn’t hold a candle to Hooples, at least in my orchard. Those lenticels were prone to rot, it had too little sour and too little aroma. Both are GD russet sports.
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For those with apple experience, I have new apple I would like your help to identify it, please.
Here’s the history: about 3 years ago, one member here said he found an apple tree that had white apples. The pic he posted showed large white apples. He found the tree on Cape Cod, MA and gave the location of the tree.
He has not posted since. I can’t find the thread he posted the info and pic, either.
Anyhow, in the beginning of 2021, another member, John, @Johnthecook, went to that location and found an apple tree there. John was not sure if it was the same tree but collected scionwood anyway. He kindly gave me some scionwood. Both of us grafted it.
Mine flowered this year. Out of curiosity, I let two apples developed. They are large apples. The color started out green but now is turning pale yellow. I don’t know if it will become white. I don’t know when to pick them, either.
John and I would love to find out what variety this apple is. It is a large, round apple with very pale yellow skin (for now). Very pretty piece of fruit.
@scottfsmith , @alan , @jerry , et al, any guess?
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Hambone,
I think you are right. Thank you.
I read more info from Big Horse Creek farm. Look like I should pick it tomorrow 
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I grew up early years in Iowa eating unripe YT with salt. Yum!
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I found this one in an old farm field in Somerset County, PA. It looks to me like the Cambridge Queening pictured in this website description but I’m wondering if anyone else might have a suggestion.
Many of the fruits are very large, bigger than anything I see in grocery stores. I picked these yesterday, they are at what I’d describe as comparable to a Macintosh for crunch, but not mealy. A fruit I picked about a week ago was more crunchy. They are sweet, but not overpoweringly. Great ‘standard apple flavor’, decent amount of acid.
Very low disease or pest pressure visible overall on what seems to be an unmanaged tree.
I helped to prune a few branches yesterday to see if I can start my own.
Photos from yesterday^^^
Nov 1st^
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Looks kinda like Wolf River to me. Description seems to fit too. Have you considered that possibility?
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No I hadn’t! It definitely could be Wolf River. They’re quite good for fresh eating, I just munched another before bed. I haven’t eaten known Wolf Rivers before but the descriptions I’ve seen note they are primarily for baking… I’m very much in the learning process for apple ID though so your guess is better than mine Everett!
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I find Wolf River plenty edible, just not particularly exciting. And yes it was used a lot for baked apples (not to be confused with pies, turns to mush…unless you like that) It was a very popular apple in my area and I’ve found/know of a handful of very old trees still kicking. Very vigorous, hardy, fairly disease resistant, pretty bullet proof. Must be the triploid affect.
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Grimes as identified by ACN and in Apples of NY is devoid of any significant red. Fully ripe it’s almost solid yellow, although mine dropped off green this year. Not real good. I’ve had quite a few trees over the years in my nursery, but all sourced from ACN that consistently produce solid green apples that can eventually turn to yellow. It is supposed to be a parent of Yellow Delicious, but I prefer old strains of YD as grown here. It is one apple that got up full sugar this year and given that a lot of mine are for culinary use that, along with it’s applely flavor make it a stand-out. It is a highly underappreciated apple, probably because sports less prone to having russet have become the industry standard. Somehow, some russet and high sugar seem to go together. .Mo sugar-mo flavor, even and especially when it’s disguised by high acid. YD isn’t for acid only lovers though.
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Vigor only. Jonagold is a triploid and an easy target for many pests.
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Um, Wolf River has a noticeably light and dry — maybe even fluffy — texture, which makes it good for cooking with fatty ingredients. It’s redder, too, for me.
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When I say comparable to Mac for crunch, I mean not much of it!
Definitely less acid than Mac, I could definitely see this one described as ‘light’ or ‘fluffy’ texture.
Plus, I’m betting Wolf River used to be a fairly commonly planted tree and I’d bet this one is pretty old.
Do you have any photos of yours?
could it be ginger gold?
Those do look like Wolf River to me. I believe its a seedling of Emperor Alexander- a similarly dry and enormous apple. Theres an abandoned orchard about 1/2 hr from me that appears to have been planted entirely to Alexander. I thought perhaps the farm in question might have been making apple butter or something of the sort, since the apples themselves would seem to have comparatively little value. Theyre probably great for apple rings too.
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The thing I call Wolf River doesn’t do that. It’s not that the apples don’t cook well. They do! Their flavor comes through. Their texture is softened, but the slices retain their shape.
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I would love to find out what apple is this:
This is an apple tree that came with the home is full of delicious apples. And, despite my efforts, we do have some codling moth. Oh well.
I am always curious about what kind of apple this is. Its peak at its ripeness now. I made a small clip of one minute to give you a 360 degree view of the apple. It has great flavor but it does not have tart. The video is here:
I wonder if this is Pink princess. I am looking at the apple flesh is also pink unlike Pink lady which has white flesh.