Why you should be excited
Red Sauce is an apple that lives up to its name, with pink-stained flesh that makes for a red applesauce.
The story of Red Sauce
It would be overstating things to say that modern-day interest in red-fleshed apples is a craze.
However, it is a growing phenomenon, given the number of questions and enquiries we get from high-end restaurant and catering types wanting to wow their customers with red-tinged apple baked goods.
Recent as this interest may be, many of the apples that fuel it are far from new arrivals. For example, Red Sauce, a variety bred at New York' State's Agricultural Experiment Station more than a century ago.
It's a variety that needs to be fully ripe for any redness to develop in the flesh, but when it does, it fully lives up to its name.
Red Sauce Facts
Bred in Geneva, New York, USA in 1920. Introduced in 1926.
Flavour, aroma, texture
Quite sour, with strong and distinctive apple flavour.
A round apple with red flush and striping over a yellow background skin colour. Varying amounts of red on the inside, too.
When they’re available
Mid-season (usually in mid-September).
Quality for fresh eating
Quality for cooking
Good, especially for apple sauce and jelly.
So-so (little more than 1 month when kept refrigerated).