An old American heirloom variety, the King David apple is believed to be a cross between the Jonathon apple and either the Black Arkansas or Winesap apple.

The tough skin of the King David apple is dark red to black in color. Its crisp and juicy flesh is creamy yellow with a coarse texture. Its flavor is rich and spicy with nuances of wine, similar to the taste of the Winesap apple.

Nutritional Value

King david apples are a great source of soluble fiber, which has been shown to help reduce cholesterol and prevent cardiovascular diseases. In addition they contain insoluble fiber, which is touted for its ability to promote healthy digestion. They are also a good source of both vitamins C and A and contain potassium, iron and boron as well.

Serving Ideas

The rich wine like flavor of the King David apple will compliment both sweet and savory preparations. Chop and add to muffins, breads and cakes. Their coarse texture makes them an excellent cooking apple. They can be baked, sautéed and roasted. Layer slices in pies and crisps or dice and add to stuffing for roasted poultry or dumplings. Exceptionally juicy, King David apples are perfect for cider, sauces, juice and preserves.

Geography/History

The King David apple originated in 1893 when it was discovered by farmer, Ben Frost on his property in Durham, Arkansas. Soon after the King David was picked up by Stark Brothers Nursery where it was made commercially available on a national level via their mail order catalog. Today the King David is grown at select orchards throughout the United States that specialize in heirloom varieties.

Seasons/Availability

King david apples are available in the fall season.