GRIN’s description of Gravenstein Washington Red “Improved red strain of the old favorite. Tender, juicy, highly flavored flesh. Fine for applesauce. Triploid, has sterile pollen.”
https://npgsweb.ars-grin.gov/gringlobal/accessiondetail.aspx?id=1003616
So i take it is indeed entirely different from Gravenstein that others talk about loving the flavor? Does anyone have experience with both and what you found to be true?
Sorry, Applebacon, that you haven’t gotten a response yet. Perhaps if I piggy-back a related question, your question might be revived
My question is about a different suspected child of Gravenstein that I haven’t seen discussed here: Ohio Nonpareil. It, too, was supposed to be an improvement on the old favorite, similarly flavored but with firmer, crisper flesh, larger, and available later in the season. What more could you ask for? And for a time in Ohio and other parts of the Midwest, it was very popular.
Can anyone who has grown it or tasted it, comment on it, especially whether or not you would recommend it?
This was the first year we had fruit from both a Gravenstein and a Red Gravenstein. The Reds looked like the picture of the Washington Red, but it wasn’t labeled as such. The were a brighter shade of crimson than the fruit from the tree we obtained from Cummins many years ago, which had a darker red color and some russeting around the pedicel. The Reds were riper a couple of days sooner. They tasted similar. Fruit from both trees were rich and spritely, a bit more tart than sweet, good but not especially special.
However, when I did my picking, I left one that, by skin color, looked not ready to be picked. I forgot about and picked it a week later. I set it on the corner of the dining room and left it for several days. Fearing I waited too long, I cut it up and shared it with my wife. The Gravenstein we ate yesterday was outstanding. Rich and sprightly, like the others, but it was just about perfect in its balance of flavors. It was still crisp. I finally understood why the variety has survived for 400 years.
I agree that the reds seem to be ready just slightly ahead (and overlapping) the regular gravenstein. A bit more tart than I like but they sure make outstanding apple chips!
Oh…I guess I don’t know which variation of red gravenstein I have! Either way, I’m glad to have it.
I was under the impression, from reading several different books, etc, that the Gravenstein has a very short " good apple" time before going soft and mealy. Reading your information here makes me think I want to try one Gravenstein apple tree here.
According to Oregon state university Gravensteins storage life at 30-32 degrees can be stored up to 60-80 days. 40-42 degrees stored up to 40-50 days. Which is about half of say golden delicious or Newtown
