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Rome apples are medium to large in size and can be conical, round, to oblong in shape. The smooth, glossy, and thick skin has a yellow base and is almost completely covered in light red striping and deep red blush. There are also many white lenticels or pores covering the surface. The flesh is cream-colored to a pale white and is firm, crisp, and dense with many small dark brown to black seeds encased in the central fibrous core. Rome apples are crunchy and offer a mild, sweet, and tangy flavor with a slightly floral aroma.
Seasons/Availability
Rome apples are available in the fall through early winter.
Current Facts
Rome apples, botanically classified as Malus domestica, are members of the Rosaceae, or rose family. Rome apples were originally known as Gillette’s Seedling, but today it is marketed under a variety of names including Rome, Red Rome, and Rome Beauty, named after the town in Ohio where it was first cultivated. Discovered as a chance seedling, Rome apples are considered to be one of the best cooking apples available in the market and have the ability to retain their shape and flavor once cooked.
Nutritional Value
Rome apples are rich in soluble fiber and contain potassium, vitamin C, vitamin A, iron, and boron.
Applications
Rome apples are best suited for cooked applications such as baking, frying, and roasting. Their dense flesh holds up well when baked making them perfect for use in pies, cakes, bread, and cookies. Their flavor is also enhanced when cooked, becoming sweeter and exceptionally rich. Rome apples are a choice apple when making baked apples, as they will retain their round shape even when hollowed, stuffed and baked. Try in both savory and sweet cooked preparations. Chop and add Rome apples to stuffing and quiche or roast alongside meat and root vegetables. They can also be diced and added to pancake batter or used as a filling for tarts. Rome apples can be slow cooked and pureed to make sauces and soups or fried as slices and served as a side dish. Rome apples pair well with pork chops, Italian sausage, poultry, pecans, currants, raisins, cinnamon, and maple syrup. They will keep for a couple of months when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
Rome apples were often regarded as the “Queen of the Baking Apples” in the 20th century because of its shape holding abilities in pies and tarts. They were also a part of the “Big Six” which were the top varieties including winesap, golden, and newtons in the Washington apple industry. While the Rome apple has not increased in popularity in the fresh eating market, it has remained steadfast as a baking apple due to its late season, long shelf life, and low chilling requirements.
Geography/History
The Rome apple was named after Rome Township, Ohio where the apple was first planted by chance in 1817 on the Gillett family property. Joel Gillett had purchased several trees to start an orchard, and he found one of the seedlings purchased was very small and unlike the other trees. Rumor has it, he gave this tree to his son, fourteen-year-old Alanson who took the tree and planted it by a river on their property. Once the tree reached an age where it was producing fruit, the Gillett family and neighbors noticed the fruit was exceptionally good and began to take grafts of the tree. Horatio Nelson Gillett, a cousin, was one of the first to graft the tree and took it to a nursery to market it to other growers in the area. The apple quickly became a popularly grown variety in Rome Township, Ohio and the surrounding areas. Today, Rome apples are grown in apple growing regions throughout the United States and can be found at specialty markets and local grocers.
The Fresh Market
13499 S Cleveland Ave Fort Myers FL 33907
(239) 454-1053
Rome apples are medium to large-sized fruits with a smooth, glossy, and thick skin. Their yellow base is often entirely covered in light red striping and deep red blush, along with white lenticels scattered across the surface. The flesh is cream-colored to pale white, firm, crisp, and dense. These apples have a mild, sweet-tangy flavor paired with a slightly floral aroma, making them a delicious and distinctive variety.
Fresh Rome apples at Morton Williams in New York City. Rome apples are perfect for cooked dishes like baking, frying, and roasting due to their dense flesh, which holds up well under heat. They become sweeter and richer in flavor when cooked. Ideal for pies, cakes, bread, cookies, and baked apples, they retain their round shape even when stuffed. Pair them with pork, poultry, pecans, cinnamon, or maple syrup. Stored in a cool, dry, and dark place, they can last a couple of months.
Ferry Plaza Farmers Market
One Ferry Building #50, 1 Ferry Plaza, San Francisco, CA 94111
Rome apples have roots in their discovery as a chance seedling in Ohio and are named after the town of Rome. Initially called Gillette’s Seedling, they are now renowned by various names like Rome Beauty. These apples stand out for their ability to retain both shape and flavor in cooking, making them ideal for baking or sauces. Nutritionally, they offer soluble fiber, potassium, vitamin C, vitamin A, iron, and boron.
Rome apples in season at Berkeley Bowel food store..Rome apples were first discovered in 1817 in Ohio's Rome Township on the Gillett family property. The variety originated from a unique seedling planted by Alanson Gillett, Joel Gillett's son. Once the tree bore fruit, neighbors valued its exceptional quality, leading to widespread grafting and marketing. Today, Rome apples are widely cultivated across the U.S., available in specialty markets and local stores.
See Canyon Apple Orchards
San Luis Obispo
805-459-1829 [email protected]
Rome apples earned the title "Queen of the Baking Apples" in the 20th century for their ability to hold shape in pies and tarts. As part of the “Big Six” varieties alongside winesap, golden, and newtons in the Washington apple industry, they gained recognition despite declining popularity for fresh eating. Their late season, long shelf life, and low chilling requirements have ensured their enduring role as a favorite choice for baking needs.
Rome apples from PSU farmers market Portland. Rome apples are medium to large in size and come in various shapes, including conical, round, and oblong. They feature a thick, glossy skin with a yellow base, almost entirely covered in deep red blush and light red striping, along with small white lenticels. Their cream-colored to pale white flesh is firm, crisp, and dense, offering a mild, sweet, and tangy flavor with a hint of floral aroma, making them great for eating or cooking.
Brothers Farmers Market
4201 SR-7 N Hollywood, FL 33021 United States
+1 (954) 962-9250
Rome apples: Known for their dense flesh, Rome apples excel in cooked dishes like pies, cakes, and stuffed bakes as they retain their round shape. Their flavor deepens to a rich sweetness when cooked. Perfect for savory dishes, they pair beautifully with pork, poultry, cinnamon, and maple syrup. For freshness, store them in a cool, dry place for up to several months.
Rome apples are members of the rose family, Rosaceae, and were first cultivated in Rome Township, Ohio. They were initially called Gillette’s Seedling but are now also known as Rome, Red Rome, or Rome Beauty. Perfect for cooking, they retain both shape and flavor when heated. These apples are also nutritionally rich, offering soluble fiber, potassium, vitamin C, vitamin A, iron, and boron.
See Canyon Apple Orchards
Rome apple: The Rome apple originated in Rome Township, Ohio, after Joel Gillett discovered an unusual seedling among the orchard trees he purchased in 1817. His son Alanson planted it by a river, and the resulting fruit was so exceptional that neighbors began taking grafts. This apple's popularity expanded rapidly, and today, it is cultivated across the United States, making it a classic variety found in specialty markets.
Samascott orchards
5 Sunset Ave Kinderhook, NY 12106
(518) 758-7224
Rome apples were once celebrated as the "Queen of the Baking Apples" during the 20th century for their exceptional ability to maintain their shape in pies and tarts. They were also part of the "Big Six" apple varieties in the Washington apple industry, alongside winesap, golden, and newtons. While their appeal for fresh eating has diminished, they remain a staple for baking due to their late harvest, extended shelf life, and minimal chilling needs.
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