Idared apple


A late season, white-fleshed apple having shiny red skin, without much interest to the texture. As good for cooking as for eating but has a nondescript flavour and can be used in pies or sauces. It was raised by Leif Verner at the Idaho Agricultural Experimental Station in Moscow in Idaho as a cross between Jonathan and Wagener and introduced commercially in 1942. As one might expect, it is an apple with a bright red flush. This late-season variety is harvested from mid-October in South-East England and is at its best from November to March, mellowing on storage. It is used in Austria particularly for cooking strĂ¼del and is good in both sauces and pies.