Melrose (apple)

Melrose is a type of apple that was developed in the United States. It is the official apple of the state of Ohio and is known for its sweet and slightly tart flavor.

History

The Melrose apple was first developed at the Ohio Agricultural Experiment Station, a part of The Ohio State University, in the 1940s. It is a cross between the Red Delicious and Jonathan apple varieties. The Melrose apple was officially introduced to the public in 1944 and has since become a popular apple variety in Ohio and other parts of the United States.

Characteristics

Melrose apples are medium to large in size and have a round shape. The skin of the apple is a deep red color, often with streaks of green. The flesh of the apple is crisp and juicy, with a sweet and slightly tart flavor. Melrose apples are known for their excellent storage qualities, as they can be stored for several months without losing their flavor or texture.

Uses

Melrose apples are versatile and can be used in a variety of culinary applications. They are excellent for eating fresh out of hand, but can also be used in baking, cooking, and cider making. Their sweet and slightly tart flavor makes them a popular choice for apple pies and other baked goods.

Cultivation

Melrose apples are typically harvested in late September to early October. They are a hardy variety that can be grown in a range of climates, but they do best in cooler regions. The trees are vigorous and produce a heavy crop of apples.

See also

• List of apple cultivars
• Apple
• Agriculture in Ohio

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Melrose-Apfel

• 

  Melrose (2)