The mid-season rubinette apples are a cross between Golden Delicious and Cox’s Orange Pippin apples. The rubinette is often referred to as “the best tasting apple in the world.”

The rubinette is a smaller sized apple with deep red striations and an orange flush over a yellow-green skin, covered with small white lenticels (pores). The variation in color depends on the climate; the colder the climate, the less red and orange blush on the skin. The rubinette apple offers a balance of both sweet and sharp flavors that is much like the Cox’s Orange Pippin apple: the initial flavor is tart, with a sweet finish. The yellow flesh is crisp and juicy, with hints of citrus and vanilla.

Serving Ideas

Rubinette apples are most often eaten fresh, out-of-hand, but can also be diced into salads or baked into pies or tarts. The crisp texture and sweet flavor pair well with sharp cheeses and some savory salads. Apples should be refrigerated to maintain optimal quality. Rubinette apples can be stored up to two months in the refrigerator.

Geography/History

The rubinette apple was developed over a period of eighteen years in Rafz, Switzerland by a man named Walter Hauenstein. It was introduced in 1964, but not released until 1982. The apple was trademarked as 'Rafzubin', as a nod to its city of origin, and can be found under this moniker in Switzerland. This Swiss-born apple is rather difficult to grow and requires extensive pruning and care, which results in limited availability. Rubinette apples are grown by a few orchards in Europe and across Northern America. It is more suited to warmer climates, and doesn’t grow well in damp, cool environments.

Seasons/Availability

Rubinette apples are available in the early fall.