Late September, Early October
Sweet Eating Apple
Golden Delicious apples are pale green to golden yellow in color and speckled with small lenticels (spots). The flavor of these firm, crisp, white-fleshed apples vary: grown in a cool climate, the amount of acid in this apple increases, creating a sweeter flavor. In warmer growing areas, acid content is lower, creating a milder flavor.
The Golden Delicious apple has a sweet-tart flavor that can be enjoyed fresh, but also has the necessary acid content and stability to be a baking apple. Fresh, raw apple may be added to green salads, fruit salads or grain salads. Sweeten and spice apple slices, then bake into crisps, crumbles, tarts, cakes, galettes and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups. Add slices to burgers and sandwiches. Pairs well with savory items as well, such as onions, cabbages, pork, cheeses and strong herbs. -
The Golden Delicious had its beginning in 1890 as a chance seedling on the Clay County, West Virginia farm of Anderson H. Mullins. Originally it was sold under the name, Mullins Yellow Seedling until 1916 when the rights were sold to Paul Stark of Stark Brothers Nursery and it was renamed the Golden Delicious. Today the Golden Delicious is grown in apple growing regions around the world including in its place of origin in West Virginia where it is honored as the official State fruit.