Rhode Island Greening

Malus domestica Borkh. Borkh.

Culinary / Dessert

Origin

Rhode Island, vicinity of Newport, near Green's End, United States

Measured Phenotype

Brix: 15.0 °Bx
Titratable acidity: 5.59 g/L
Juice pH: 3.50
Fruit height: 66.2 mm
Fruit width: 83.2 mm

Each value is the highest-precedence :Assertion attached to this cultivar; full provenance (year, evidence type, confidence) is preserved in the graph.

Rhode Island Greening is a large, green apple that ripens to a yellow color, grown more extensively in New York than any variety except Baldwin. It is regarded as one of the very best cooking apples and is also excellent for fresh eating, with crisp, juicy flesh and a sprightly flavor. A hardy, vigorous, long-lived tree that requires careful management for disease prevention, it remains in season from October to March.

Flavor & Texture

subacidfirmcrisptenderjuicy

Best Uses

cider_blendcookingbaking_pie

11 historical watercolors from the USDA Pomological Watercolor Collection (1886–1942) included in the gallery above. Public domain.

Origin & History

Status: commercial
Origin type: found wilding
First introduced: 1765
Known by: ≥ 1748

subacidsprightlyrichdelicate

Disease Resistance

Apple scab: susceptible
Fire blight: moderately resistant
Powdery mildew: susceptible
Cedar-apple rust: susceptible
Leaf spot: susceptible

Cornell Apple Variety Database.

References

USDA-NPGS: PI 589520
UK National Fruit Collection: 5345
Wikidata: Q3429591
Cited authority (Hogg 1851): Evelyn