Rhode Island Greening Apples
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Rhode Island Greening apples round to oblong and are of variable size, but tend to be large. The tree grows vigorously, and produces fruit biennially. The skin of these apples is bright green, with a creamy, firm flesh. The flavor is very tart when picked, but mellows and sweetens as it ages.
Rhode Island Greening apples are available in the late fall through spring.
The Rhode Island Greening apple is one of the oldest known American varieties of Malus domestica, dating back to the 1650s. They were once the most popular apple for cooking during the colonial era. This apple has also been known as the burlington, ganges, and green winter pippin.
Apples contain several important nutrients, including Vitamin C, which is concentrated under the skin. The fiber in apples—both soluble and insoluble—keeps the digestive and circulatory systems healthy.
Because this apple retains its shape when heated, the Rhode Island Greening makes an excellent cooking fruit. It may also be eaten raw, but is best after several months of storage; it is also considered a cider apple. Rhode Island Greening apples store very well at cold temperatures, and can be eaten five or six months into storage. They make good substitutes for more well-known apples such as Granny Smiths.
The word greening is from an earlier era in American apple growing. It refers simply to a green apple.
Rhode Island Greenings were a very popular apple in terms of consumption and commercial importance for the first 200 years of American history. They are reported to have been discovered near Newport, Rhode Island, by a grower named Mr. Green of Green's End. Although they were most prominent during the colonial era, they were still sold regularly into the 1930s.
Recipes that include Rhode Island Greening Apples. One is easiest, three is harder.
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