Ginger gold apples are one of the first Malus domestica varieties available in the fall. The Virginia apple is a cross between Golden Delicious and Albemarle (Newtown) Pippin apples.

The early season ginger gold apples have a pale yellow skin with slight russeting (brown spots) on the surface. It has a crisp, cream-colored flesh with a sweet, mildly tart taste. The flesh has a fine texture and does not oxidize right away when cut, making for a nicer appearance in fruit salads and as a fresh-cut snack. The sweet apple also has a sharp flavor that provides a slight spiciness.

Serving Ideas

Ginger gold apples keep their shape when cooked, so they are great for tarts or pie apples. Make an early season apple sauce with a sweet and somewhat spicy flavor. These pale apples are a great fresh out –of-hand snack. Add ginger gold apples to a Woldorf Salad for some added crunch. The apple keeps well refrigerated for up to three months.

Geography/History

Discovered growing near a Golden Delicious tree, the ginger gold was a chance seedling that began growing in Ginger Harvey’s orchard in the Blue Ridge Mountains of Virginia. Named after the grower and its parent apple, ginger gold apples were introduced in the 1960s. Now, they can be found growing in smaller orchards across the United States.

Seasons/Availability

Ginger gold apples are available from late summer through late fall.