Golden Delicious Apple

Origin & history

Discovered as a chance seedling on the Mullins family farm in West Virginia in the early 1900s (often called Mullins Yellow Seedling). Marketed nationwide by Stark Bro’s from 1914 as Golden Delicious. Despite the name, it is not related to Red Delicious.

Appearance

Medium to large, round‑conic fruit with pale green skin turning golden‑yellow at maturity; occasional light russeting around the stem. Thin skin with conspicuous pale lenticels; cream‑colored, fine‑grained flesh.

Flavor & texture

Sweet, honeyed flavor with low to moderate acidity and light floral/spice notes when tree‑ripened. Crisp when fresh, becoming tender with time. Aromatic and versatile.

Best uses

Fresh eating and salads (pleasant sweetness; browns at a normal rate—use lemon if holding)
Pies, tarts, and crisps (holds shape moderately well; blend with a tarter apple for extra lift)
Applesauce (smooth, naturally sweet)
Drying and cider (adds sugar and aroma)

Season & availability

A mid‑ to late‑season harvest: typically late September to October in the Northern Hemisphere. Extremely widespread plantings make it common through winter and spring via storage and imports.

Storage & handling

Refrigerate at 32–36°F (0–2°C); keeps quality for several months under cold/controlled‑atmosphere storage. Handle gently—thin skin is bruise‑prone. Choose heavy, firm fruit with a rich golden color (not green) for best flavor.

Nutrition (per 100 g, with skin)

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

Quick facts

Origin: West Virginia, USA (early 1900s; Stark Bro’s release 1914)
Parentage: Unknown (chance seedling)
Style: sweet, aromatic; low–moderate acidity
Best for: snacking, pies/tarts, sauce, drying, cider
Harvest: mid/late season (Sept–Oct, N. Hemisphere)
Storage: good keeper; bruise‑prone, becomes tender with time