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Lodi apples are medium in size and have a greenish-yellow skin. The early season apple is conical and is taller than its parent apple, the Yellow Transparent. Lodi apples have a thin skin with very tiny lenticels, or pores. The smaller lenticels mean the flesh of the Lodi is less sweet than it is tart. The creamy white flesh is tender and soft, yet very juicy.
Lodi apples are an early season variety available in the summer.
The Lodi apple is one of the earliest apples available in the market, making an appearance during the mid-summer. Lodi apples are a cross between Yellow Transparent and Montgomery apples.
The juiciness and tart flavor of the Lodi apples are best suited for making applesauce. Combine Lodi apples with another sweeter apple for a well-balanced sauce. Lodi apples can also be used to make juice or used for muffins or pies. The softer texture of the Lodi apple isn’t ideal for eating out-of-hand. Store Lodi apples in the fridge for up to one week. These early season apples don’t keep well.
Lodi apples were cross bred and developed in the early 1920s by researchers at the New York State Agricultural Experiment Station in Geneva, NY. Lodi apples do not store well, making them less commercially viable. These early season apples grow best in areas where there is plenty of sun and water, in the northern climates. Lodi apples can most often be found at local farmers markets on the East Coast and in Oregon state.