USDA-NPGS
Red Sauce
Malus domestica Borkh. Borkh.
Culinary
Measured Phenotype
- Brix
- 14.7 °Bx
source: GRIN
Each value is the highest-precedence :Assertion attached to this cultivar; full provenance (year, evidence type, confidence) is preserved in the graph.
Red Sauce is a cooking apple developed at Geneva, New York in 1917 and introduced in 1926, bred from Deacon Jones and Wealthy parents. The flesh is subacid and the fruit is typically harvested and used in October.
Flavor & Texture
subacid
Best Uses
cooking
2 historical watercolors from the USDA Pomological Watercolor Collection (1886–1942) included in the gallery above. Public domain.
Lineage
Parents
Origin & History
- Origin type
- deliberate cross
References
- USDA-NPGS
- PI 589087
- UK National Fruit Collection
- 5082
- Wikidata
- Q41780629