Red Sauce

Malus domestica Borkh. Borkh.

Culinary

Introduced

1926

Origin

Geneva, New York, United States

Measured Phenotype

Brix: 14.7 °Bx

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

Wealthy Deacon Jones

Origin & History

Origin type: deliberate cross

References

USDA-NPGS: PI 589087
UK National Fruit Collection: 5082
Wikidata: Q41780629