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Williams' Pride Apples
Inventory, lb : 0
|Has Apple Farm|
The Williams’ Pride apple is a very attractive entirely dark red/purple apple, medium to large in size. It tends to be round or conical, with some ribbing. The aroma mirrors the flavor, which is minimally tart, complexly sweet and rich, with notes of pear. The crispy, creamy flesh stays firm even two weeks after ripening on the tree, and will retain its density for several weeks after picking.
Williams’ Pride is available late summer through early fall.
Williams’ Pride is a modern American variety of Malus domestica developed by the Purdue Rutgers Illinois Co-Op apple breeding program. Williams’ Pride is noted as a particularly good early-season apple, which are usually notorious for lack of flavor and keeping qualities.
Apples are a great part of a healthy diet, with few calories and nutrients like fat, sodium, and cholesterol. They do contain about one-fifth of the daily recommended value of dietary fiber, along with Vitamin C and potassium.
Williams’ Pride apples were bred to be fresh eating dessert apples. Enjoy their distinct flavor in salads or cut up into snacks. As with other apples, pair with cheddar cheese and pork dishes. They can also be used for drying. When cooked, they add a pink tinge to whatever recipe they are used in. The Williams’ Pride has unusually-long storage capabilities for an early-season apple, lasting up to six weeks in proper storage.
Farmers and researchers have long sought to breed apples that are resistant to various diseases that can decimate fruit production. Williams’ Pride belongs in this tradition—it was developed as part of a disease-resistant apple-breeding program, and is particularly resistant to scab.
This apple is named after Edwin B. Williams, a prominent apple breeder with the PRI (Purdue, Rutgers, Illinois) cooperative apple breeding program. Williams’ Pride was the eighth cultivar developed by the program, which also produced Pristine, GoldRush, and Jonafree. The Williams’ Pride was introduced to market in 1987. It does well in the Midwest of the United States, where it was developed.