Why you should be excited
Magnum Bonum is one of the U.S. south's great apples, still much appreciated after nearly two centuries.
The story of Magnum Bonum
Southern apple expert Lee Calhoun asserts that any and every reasonable top-ten list of apples from the U.S. south is going to include Magnum Bonum. It's an apple of such excellent eating quality that it is widely considered to be 'the' apple to bridge from summer apples to the long-keeping (and outstanding quality) winter apples.
While it's neither large nor remarkable to look at, Magnum Bonum scores big where it matters the most: apples of superior flavour that grow on trees that are vigorous and productive. And ripening at a time when people are eagerly awaiting the great winter apples.
What more could you want in an apple?
Magnum Bonum Facts
Raised from a seed in Davidson County, North Carolina, USA, 1828.
Flavour, aroma, texture
The white flesh is tender, juicy, fine-grained, aromatic and mildly subacid, with fine flavour.
This medium-sized apple is roundish and green, with a light red or crimson blush and faint darker red stripes.
When they’re available
Mid-season (usually in early October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
While it's mainly a fresh eating apple, the juiciness and aromatic nature of Magnum Bonum positions its well to be part of cider blends.
So-so (about 1 month when kept refrigerated).