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The versatile gold piece

To be consumed fresh, baked, cooked, stewed and toasted, the apple of New York really is worth gold.
form October to August
greenish yellow with crimson basic colour, striped and covered in faded red
juicy with loose, crispy and slightly grainy pulp
bittersweet with a balanced ratio of sugar and acid


True friends share everything

Would you like some more?

You can do something good with them!

The Val Venosta resistant
Explosion of intense flavour
All Apple varieties in overview