Applevariety
Red Sauce
A cooking and dessert apple with pinkish flesh and whitish-green skin, round-conical in shape, raised in 1910 and introduced in 1926; mildly tart. Picked in mid-September.
Origin · New York State Agricultural Experiment Station, Geneva, USA
Released 1926
Taste & texture
- Acidity
- subacid
- Texture
- coarse
- Flavour
- subacid
- Used for
- Culinary / Dessert apple
How to spot it
- Skin
- Surface colour nearly solid red
- Flesh
- often red to coreline, cooks red
- Shape
- intermediate, conic, convex
- Size
- large
Origin & family
Where Red Sauce began
Recorded origin
New York State Agricultural Experiment Station, Geneva, USA
United States
- Released
- 1926
Red Sauce’s family
2 varieties · 1 recorded linkArrows follow parents → children
This variety
Red Sauce
New York State Agricultural Experiment Station, Geneva, USA, United States
Photo: National Fruit Collection, Brogdale · UK Open Government Licence v2.0
Wealthy → Red SauceParent · Recorded
Drag to explore. Select a variety for its recorded relationships.
Field notes
Original source notes
Fruit & tree
- flavour
- subacid
- parentage
- Deacon Jones x Wealthy
- fruit size
- large
- fruit shape
- intermediate, conic, convex
- over colour
- nearly solid red
- flesh colour
- often red to coreline, cooks red
- flesh texture
- coarse
Photos
National Fruit Collection, BrogdaleUK Open Government Licence v2.0 Whole and cut, from the UK National Fruit Collection.