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Melrose apples are wrapped in a yellowish-green russet skin streaked with red markings. Firm and quite coarse in texture, this apple's creamy white flesh is juicy with a sweet-tart and slightly acidic flavor that becomes more flavorful and aromatic with age.
Melrose apples are available from late fall to early winter.
A cross of the Jonathon and Red Delicious apple, the Melrose is the official state apple of Ohio.
Melrose apples contain vitamins A and C as well trace amounts of folate and potassium. They are also a good source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and promote healthy digestion.
The Melrose apple is a popular dessert variety. Holding up their shape well when cooked they are perfect for use in pies, cobblers and galettes. Hollow and fill with sweet or savory stuffing for baked apples. Layer slices with pear in a tart or atop a pizza. Their sweet flavor is amplified when cooked as well. Add to batter for bread, muffins and cookies to add sweetness and moisture. Sautee or roast and serve as a topping or accompaniment for pork and chicken. Peel and slow cook to make sauces, soups and preserves.
The Melrose apple was developed during World War II by Freeman S. Howlett at the Ohio State Agricultural Experiment Station in Wooster, Ohio. First introduced to the public in 1944 it experienced popularity in both the United States and France but failed to ever take off commercially due to its lackluster appearance. In the late 1970’s Ohio apple growers and researchers attempted to reduce the russeting and increase the red color of the Melrose apple in order to improve its marketability but their efforts were unsuccessful. The exceptional flavor of the Melrose apple is what has kept it in circulation and today they can still be found growing in specialty orchards throughout the United States.
Recipes that include Melrose Apples. One is easiest, three is harder.
|Peace.Love.Bake||Rustic Apple Galette|
|Veganmenu||Fennel and Apple Soup|
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