Why you should be excited
Maigold is a delightful fresh-eating apple from Switzerland that keeps well and even resists bruising.
The story of Maigold
Yes, even Switzerland has gotten into the apple-breeding act. learly, there’s more to that country than snow-covered crags and yodeling shepherds.
And Maigold, a cross between Franc Rouseau and Golden Delicious, is one of the world’s best-kept apple secrets, delivering very nice flavour in a crisp apple that scores well in just about every significant category.
Which explains why it’s grown commercially by the Swiss and in Northern Italy, too. But it doesn’t explain why the rest of the world has virtually ignored it.
Some call this the Gold-N-Rose apple, but we’re happy to stick with the classier-sounding Maigold, thank you very much.
Bred in Wadenswil, Switzerland; 1954 introduction.
Flavour, aroma, texture
Crisp, light-yellow flesh has a nice sweet-sharp taste with a distinctive richness and honeyed flavour. It develops citrusy tones in storage.
The skin has a yellow background with a red blush that can cover virtually the entire apple.
When they’re available
Late season (usually in late October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Yes, it's mainly a fresh-eating apple, but Maigold has such good flavour and juiciness that it's well-suited to serving in cider blends.
Excellent (up to 6 months when kept refrigerated).