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Idared apples grow on slightly small trees, which are nonetheless good fruit producers. The apples themselves are medium in size and generally round, with a layer bright red over a green-red background. The flesh is yellowish-green, although sometimes a faint pink tinge can be detected. They are both sweet and tart, juicy yet crisp and firm. The best fruits have a sprightly, aromatic, and refreshing flavor, although some may lack strong flavor.
Idared apples are available from fall through early summer.
Idared apples are named after the state they were first developed—Idaho—and their rich, red color. This variety of Malus domestica is a cross between the Jonathan and Wagener, two antique apples from New York first bred in the eighteenth century.
Apples are extremely healthy foods. They contain dietary fiber, which contributes to cardiovascular and digestive health. They also contain Vitamin C, potassium, and phytochemicals, all important parts of the diet. Apples have few calories and little to no nutrients such as saturated and trans fat, sodium, and cholesterol.
This apple is famous for its excellent cooking and baking qualities. Idareds are particularly good for baked apples, since they hold their shape when cooked. They can also be used to make naturally pink applesauce if the skins are left on. Don’t limit them to cooking, however, since they are also good apples to eat fresh as is or in salads. They pair well with strong, soft cheeses such as Roquefort and other blue cheese. Idared apples are a wonderful storage variety; under proper cool, dry conditions, they can keep for several months.
The Idared is a good example of a modern apple variety that has been produced using modern scientific methods, but using antique or heritage varieties as parents. Both newer and older varieties of apples have their place in the modern American market.
The University of Idaho Agricultural Experiment Station in Moscow, Idaho, developed the Idared in the 1930s, and released it to market in 1942. Idared apple trees grow well in slightly warmer climates, and is grown in eight countries worldwide.