Twenty Ounce Apple
This American heirloom variety has been around since at least the 1840s. George Howland of New Bedford, MA exhibited this apple for the Massachusetts Horticultural Society in 1843 and Franklin Reuben describes the apple in his 1859 book The American Fruitgrower's Guide in Orchard and Garden. Unfortunately the parentage of this apple has been lost to history but for 100 years it was known as the premier American baking apple.
It is a very large apple and is round and conical in shape. It is is green apple that blushes pinkish red in Autumn with pale whitish green flesh. It is tart but balanced with juice and sweetness. Traditionally used for pies, tarts, and general baking purposes. It is precocious and a heavy cropper.
USDA Zone: 5-9
G.11~ 12-13' or 55% of Standard; Semi-Dwarf
G.969: ~15-16' or 70% of Standard; Semi-Dwarf
Sun: Full Sun
Bloom Group: 1, Very Early Season
Ripening Time: Late September