Why you should be excited
Dayton is a good solid apple, another introduction from the folks at Purdue, Rutgers and Illinois Universities.
The story of Dayton
We grow a lot of apple varieties that were bred by the ‘PRI’ co-operative of three big U.S. universities. Some have names that start with the letter PRI (Pristine, Priscilla, Priam, Prima) and others don't (GoldRush, Williams' Pride). But almost all of them are good apples that grow on nicely disease-resistant trees.
Sure, the romance may be lacking when we think of scientists in lab coats breeding apples rather than Johnny Appleseed scattering seeds (which is partially a myth, anyway). But if we look at the parents and grandparents of Dayton, we see some great history behind all the science that went into its creation.
Bred in West Lafayette, Indiana, USA; 1988 introduction.
Flavour, aroma, texture
Firm, crisp, yet fairly tender flesh. Slightly spicy, rich, mildly tart, balanced by lots of sweetness.
A large apple with red skin covering green to pale yellow.
When they’re available
Mid-season (usually in mid-September).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Not well known for use in cider. Could be useful to add bulk to cider blends.
So-so (1 to 2 months when kept refrigerated).