Idared Apple
Origin & history
Developed in Idaho at the Idaho Agricultural Experiment Station in 1935 from a cross of Jonathan × Wagener. Released in 1942, it became popular in the U.S. Midwest and Northeast as a versatile cooking and storage apple.
Appearance
Medium to large, round‑conic. Skin is bright red to crimson, often covering most of the yellow‑green ground. Flesh is white to pale yellow, fine‑grained, and firm.
Flavor & texture
Mildly tart when first harvested, mellowing in storage to a balanced sweet‑tart. Flesh is crisp and juicy early, becoming more tender over time. Flavor is considered versatile rather than intense—suited for both eating and cooking.
Best uses
- Baking: Holds shape in pies, crisps, cobblers, and tarts
- Sauce: Cooks down smoothly into a rosy, aromatic sauce (skin tints sauce pink)
- Cider: Adds acidity and body
- Fresh eating: Mild flavor appeals to some, especially after storage
Season & availability
A late‑season harvest: typically October in Northern Hemisphere orchards. Widely available through winter and spring due to excellent storability.
Storage & handling
Keeps extremely well. Refrigerate at 32–36°F (0–2°C); retains quality for 4–6 months or more in controlled‑atmosphere storage. Choose firm fruit with solid red coverage; 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.
Quick facts
- Origin: Idaho, USA (1935 cross; released 1942)
- Parents: Jonathan × Wagener
- Style: mild tartness at harvest; mellows in storage
- Best for: pies, crisps, sauce, cider, fresh eating
- Harvest: October (Northern Hemisphere)
- Storage: excellent keeper; months in cold/CA storage