Introduced in Canada in 1910. It is valued as a dessert apple, with white flesh that is rather soft, somewhat fine textured, and juicy, having a pleasant vinous flavor. This highly colored fruit has a dark, dull purple flush which changes to bright scarlet red, almost completely covering its dull green-yellow ground. Harvest mid to late September. Raised at the New York State Agricultural Experiment station in Geneva.
Flesh is white, tinged green at first, becoming soft, loose-textured, slightly juicy, and sub acid.
Moderate to poor shelf life. A McIntosh-Jersey Black cross made in 1909 at the New York State Agricultural Experiment station in Geneva. A highly aromatic McIntosh type dessert apple with dark purplish red blush over green ground color. High quality flesh is white and firm. Not a good shipping apple, but excellent for roadside and local markets.