1 / 16Rhode Island Greening
Malus domestica Borkh. Borkh.
Culinary / Dessert
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
source: GRIN
source: GRIN
source: GRIN
source: NFC
source: NFC
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
Best Uses
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
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