Zone 4 - Rhode Island. late 17th century - Standard rootstock

Dessert, cooking, baking
Midseason

This very old apple originated as a seedling found beside Green’s End Inn, a tavern in Newport, Rhode Island. Once it became known as a great cooking apple it was nearly killed by so many people taking grafting wood from it. It soon became the most popular cooking apple in the 18th and 19th centuries thoughout the northeast. The fruit is large and green, often with some russeting. It is perfect for making pies and baked apples. The flesh is yellowish, crisp and tart, and very distinctive in its flavour. This apple keeps very well, likely until early spring with no trouble. Rhode island greening is a triploid apple and will require two diploid cultivars to be pollinated. It will not work as a pollinator for other trees. Slightly susceptible to apple scab and codling moths.

1 and 2 year potted