Why you should be excited
Golden Russet is a classic old U.S. russeted apple that’s excellent for fresh-eating and cider.
The story of Golden Russet
Did Golden Russet originate in 19th century New York or 18th century New Jersey? Was it a seedling of an English russet apple or did it have different origins?
A discussion of Golden Russet raises more questions than it answers, but one thing is certain: this is an excellent old-style fresh-eating apple and also a fine choice for making cider.
Yes, it’s got a lot of russet on it, which is considered a defect by modern industrial agriculture. But, as with the great English russet apples, it’s high time for us to dispense with that silliness and start paying more attention to what’s on the inside: delicious, sweet, juicy flesh that’s luscious and an outstanding classic fresh-eating apple.
Golden Russet Facts
Discovered in New York, USA, 1845 (or possibly much earlier).
Flavour, aroma, texture
Fine-grained, juicy flesh, crisp, firm and on the sweet side. An excellent eating apple.
Attractive, russeted, rounded fruits, medium-sized. Green background with a coppery-orange flush.
When they’re available
Late season (usually in late October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating and cider.
Quality for cider
Excellent. Golden Russet is considered one of North America's best cider apples.
Very good (3 or 4 months when kept refrigerated).