Mt.Rose apples are a red fleshed apple variety and a member of the Rose family (Rosaceae).

The thin skin of the Mt.Rose apple is yellow to green in color, covered extensively with a red to pink blush and speckled with faint white lenticels (spots). Their crisp flesh is bright pink to red in color and has a balanced sweet-tart flavor with nuances of strawberry and citrus.

Nutritional Value

Mt.Rose apples are rich in dietary fiber, specifically pectin which has been show to reduce cholesterol and slow glucose metabolism in diabetics. They also contain vitamins A and C as well as trace amounts of B, most of which can be found in the skin.

Serving Ideas

Mt.Rose apples will maintain their sweet flavor and vibrant color even when cooked. Combine with white fleshed apples and bake into a pie or crisp. Slice thin and layer atop tarts, pizzas and pastries. Slow cook to make pink applesauce and preserves. Saute and serve atop pork, chicken or duck. Slow to brown they are perfect for adding a splash of color to coleslaw, vegetable salads or as an accompaniment to cheese or chocolate.

Geography/History

The Mt.Rose apple was first grown in Western Oregon. Still relatively new to the market today the Mt.Rose is grown exclusively in the Mt.Hood apple region of Oregon.

Seasons/Availability

Mt.Rose apples are first harvested in mid fall with supplies lasting in cold storage until early spring.