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.

Shenandoah Facts

Its origins

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


Keeping ability

Good (up to 3 months when kept refrigerated).