Why you should be excited
Shenandoah is an apple originating in 1940s Virginia, the product of breeding Opalescent with Winesap.
The story of Shenandoah
Back when a Virginia-based academic set out to breed Shenandoah, he had high hopes for a new apple variety, expecting it would become a commercial mainstay for processing as apple sauce and pie filling.
But it was not to be, leaving Shenandoah to sink into obscurity after its 1960s release. Obscure perhaps, but still a very nice apple both for cooking and fresh eating.
The rich flavour, tartness, pleasant crispness and juiciness remind us of how numerous good quality apples similarly didn't make it commercially, despite their desirability.
Luckily for us -- and you -- we aren't limited by the same constraints as industrial agriculture.
Started from a seed in Blacksburg, Virginia, USA, 1942. Introduced in 1967.
Flavour, aroma, texture
Crisp and juicy, with a subtle but distinctive aroma and rich flavour.
A roundish, solid-red apple.
When they’re available
Mid-season (usually in early October).
Quality for fresh eating
Quality for cooking
Good (up to 3 months when kept refrigerated).