An all-purpose apple with yellow-green skin a slightly tart flesh particularly good for cooking as its flavour intensifies. It is thought to have arisen near Green's End at Newport in Rhode Island some time before the early 1700s and introduced commercially into Europe in the early 1800s. It retains its shape when it is cooked, making it good for pies and tarts. This late-season variety is harvested from early October in South-East England and is at is best from December to April, though this apple never really caught on in Europe.
