Gravenstein Apple

Origin & history

A very old variety from Gråsten (Gravenstein), Denmark, dating to the 17th century (often cited around the 1660s). It spread across northern Europe and became an early‑season staple. In the U.S., it is closely associated with Sebastopol/Sonoma County, California, where it fueled a historic processing industry (sauce, juice) and is listed on the Slow Food Ark of Taste. Known for superb flavor but challenging orchard traits (triploid, biennial tendency), which limited large‑scale modern plantings.

Appearance

Medium to large, often slightly irregular/oblate in shape. Base color greenish‑yellow to golden with red stripes or blush; thin, tender skin. Flesh is cream to pale yellow, fine‑ to medium‑grained and very juicy. Red‑skinned sports (e.g., Red Gravenstein) also exist.

Flavor & texture

Highly aromatic with a lively sweet‑tart balance and warm spice notes (often described as cinnamon‑like). Crisp at harvest but tends to soften quickly—peak flavor is close to ripening.

Best uses

Applesauce & apple butter (cooks down quickly, aromatic)
Pies, crisps, tarts (bright flavor; slices soften—blend with a firmer apple if you want more structure)
Juice & (hard) cider (fragrant acidity)
Fresh eating when newly picked for top texture

Season & availability

An early‑season apple. Harvest begins mid‑July to August in coastal Northern California and August to early September in cooler northern regions. Short marketing window; most fruit is used fresh or processed soon after harvest.

Storage & handling

A poor keeper compared with later apples. Refrigerate at 32–36°F (0–2°C) and use within 1–3 weeks for best quality. Handle gently—thin skin bruises easily. Choose firm, heavy fruit with bright striping; avoid soft spots.

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: Gråsten/Gravenstein, Denmark (17th century)
Type: Early‑season dessert/cooking apple
Style: aromatic, sweet‑tart with spice; tenderens after harvest
Orchard: Triploid (poor pollinizer); biennial tendency
Best for: sauce, pies/crisps, juice/cider, fresh when newly picked
Storage: short; use promptly