Ginger Gold Apple

Origin & history

Discovered as a chance seedling in Nelson County, Virginia after Hurricane Camille (1969) damaged orchards. The tree was found in the Harvey family’s orchard and the apple was named for Ginger Harvey. It spread commercially in the 1980s–1990s as one of the first high‑quality early‑season yellow apples.

Appearance

Small to medium (sometimes larger), conical to round‑conic. Skin is pale yellow to yellow‑green, often with a light golden blush and occasional fine russet near the stem. Flesh is white to cream, fine‑grained.

Flavor & texture

Crisp and juicy at harvest with a sweet‑tart balance; brisk acidity early that mellows after a few days of storage. Pleasant floral/honey notes. Slices resist browning more than many early apples, which helps in salads.

Best uses

Fresh eating and salads (clean snap; slow‑browning slices)
Lunchboxes and fruit platters
Early‑season pies, crisps, and tarts (for more tang/structure, blend with Granny Smith or Braeburn)
Light, pale applesauce

Season & availability

Among the earliest dessert apples of the year. Harvest begins July–August in warmer U.S. regions and August–September in the Northeast/Upper Midwest. Often the first new‑crop apple in markets each season.

Storage & handling

Better keeper than most early apples but not a long‑keeper. Refrigerate at 32–36°F (0–2°C) and use within 3–6 weeks for best texture and flavor. Choose firm, heavy fruit with smooth skin; avoid bruises and prolonged room‑temperature holding.

Nutrition (per 100 g, with skin)

About 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.

Quick facts

Origin: Harvey orchard, Nelson County, Virginia (post‑1969)
Type: Early‑season yellow dessert apple
Style: Crisp, sweet‑tart; slow‑browning slices
Best for: Snacking, salads, early‑season baking
Storage: Short to moderate (weeks) under refrigeration