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 strüdel and is good in both sauces and pies.