The Red Gravenstein Apple is a sport (genetic mutation) of the Gravenstein, which is considered by many to be one of the best all-around apples with a sweet, tart flavor and is especially good for baking and cooking.
Gravenstein was imported into Denmark by Count Frederik the Younger (1662-1708), who found it at the monastery L’Abaye de Hautcombe near Lac du Borget in Savoyen. He brought the apple home to his family's Gråsten Palace, and the apple cultivar was named "Gråsten" or “Gravenstein.” The Gravenstein apple was introduced to western North America in the early 19th century, perhaps by Russian fur traders, who are said to have planted a tree at Fort Ross in 1811. The Gravenstein apple was introduced to the Canadian province of Nova Scotia in the 19th century. Charles Ramage Prescott, the father of the Nova Scotian apple industry, grew Nova Scotia's first Gravenstein trees in his orchard at Acacia Grove.
The skin of this apple is red with green stripes. The flesh is crisp, juicy, finely grained, and light yellow.
Two and a half pounds for $10