Rhode Island Greening

Why you should be excited

Rhode Island Greening is a classic old U.S. green-skinned apple variety, used both in cooking and fresh-eating.

The story of Rhode Island Greening

You may be unsurprised to read that ‘greening’ is an old term for a green apple.

You may be less unsurprised to know that Rhode Island Greening was first raised by a Mr. Green in Green’s End, an area of Newport, Rhode Island.

So green’s the theme. And this apple delivers, with bright green colour to match its name.

A hugely popular apple in the eastern United States for some 200 years, you could find Rhode Island Greening in markets right up until the 1930s.

This big guy works well as a cooking apple when it’s freshly picked –- packing plenty of tartness -– and later as a fresh-eating apple that keeps well right into spring.

Rhode Island Greening Facts

Its origins

Discovered in Newport, Rhode Island, USA, in the 17th century.

Flavour, aroma, texture

As a cooking apple, it's sweet, with plenty of briskness and flavour. After time in storage, it mellows into a big, rich fresh-eating apple.


A large, oblong, bright green or yellow-skinned apple with some brownish-red flush and dots of russet.

When they’re available

Mid-season (usually in early October).

Quality for fresh eating


Quality for cooking


Keeping ability

Very good (5 or 6 months when kept refrigerated).