TABLE OF CONTENTS
Best Californian Apple Variety Types
Hawaii is an American apple variety that was introduced as a cross between Gravenstein and Golden Delicious in Sebastopol, California around 1945. The apples are large and round, and their clear yellow skin is waxy to the touch. Beneath the skin, the texture of the flesh is crisp.
These apples have a distinctive pineapple flavor, and when grown in western regions, they become exceptionally sweet. Hawaii apples ripen in late fall, and it’s recommended to use them in desserts and baked dishes.
Pink Pearl is an American apple variety that was developed in Eureka, California as a seedling of Surprise, which is one of its parents. The apples date back to 1944 when they were introduced to the market by Albert Etter, a plant breeder.
The apples are medium-sized with a creamy, pale green skin that bruises easily. Beneath it, the texture of the unusually pink flesh is crisp and fine-grained. The flavors are balanced between sweet and tart, but they vary with the seasons and the climate.
Waltana is an American apple variety originating from California and dating back to around 1860. It’s believed that these apples are a seedling of Wagener with Manx Codlin as the pollen parent. The apples are medium to large in size and the skin is greenish-yellow with thin red stripes.
Beneath it, the texture of the flesh is crisp and dense, while the flavor is tart, but it varies from one apple to another. Waltana apples ripen in late fall and it’s recommended to use them for making cider, in desserts, and baking. Interestingly, these apples are thought to be the best winter storage apples due to their long shelf life.
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