The new Malus domestica variety, “blondee” was discovered growing amongst an orchard of Gala apples. It ripens a few days before the Gala and is one of the only yellow apples available in the early weeks of apple season. Blondee’s have been described as the “yellow Galas.”

Blondee apples are medium-sized and have a shape very similar to Gala apples. The apples have a smooth yellow skin with slight russeting at the stem and scattered tan-colored lenticels (pores). Occasionally, blondees will have a slight red blush where the skin had more sun exposure. With a firm, bright white flesh that is slow to brown, the crisp blondee apple is resistant to bruising. They have a sweet taste with some hints of honey and green banana.

Serving Ideas

Blondee apples are good eaten fresh, out-of-hand. The round, yellow apples retain their shape when baked; they mix nicely with tarter-flavored apples in pies and tarts. Their flavor adds sweetness to applesauce when mixed with other early season apples. Blondee apples can keep refrigerated for several months.

Geography/History

The blondee apple was discovered in 2000 by Tom and Bob McLaughlin in Portsmouth, Ohio. Grown in an area of the US known as the “apple belt,” blondee apples were introduced into the market in 2012. These new “yellow Gala’s” are licensed to nine nurseries across the globe, and are predominantly being marketed to large growers and home growers alike.

Seasons/Availability

Blondee apples are available in the late summer and early fall.