Liberty Apple

Origin & history

Bred by the PRI (Purdue–Rutgers–Illinois) Apple Cooperative for disease resistance. Cross: Macoun × (Purdue 54‑12) (the latter carries scab‑resistance from Malus floribunda 821). Selected in the 1960s; released 1978. Widely grown in the Northeast and Upper Midwest for backyard and commercial orchards.

Appearance

Medium size, round‑conic. Skin is bright red to crimson over a yellow‑green ground, often with fine striping. Flesh is white‑cream, fine‑grained, and juicy.

Flavor & texture

Sweet‑tart, aromatic, often described as Mac‑like (lively acidity with berry/cider notes). Crisp when freshly picked, becoming tender with time in storage.

Best uses

Fresh eating (bright, aromatic)
Salads and lunchboxes
Baking: pies, crisps, cakes (adds flavor; for firmer slices, blend with a denser apple like Braeburn)
Sauce and cider (good color and aromatics)

Season & availability

Mid‑season harvest: typically late September to early October in Northeastern U.S. climates. Regional retail through fall; limited national distribution compared with large club apples.

Storage & handling

Moderate keeper. Refrigerate at 32–36°F (0–2°C); best within 4–8 weeks. Can soften if held warm. Choose heavy, firm fruit with deep red color and minimal bruising.

Disease resistance (orchard note)

Carries Vf scab immunity; generally good resistance to cedar apple rust and fire blight; powdery mildew resistance is moderate—orchard practices still matter.

Nutrition (per 100 g, with skin)

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

Quick facts

Program: PRI (Purdue–Rutgers–Illinois)
Parentage: Macoun × (Purdue 54‑12)
Style: sweet‑tart, Mac‑like; crisp then tender in storage
Best for: snacking, pies/crisps, sauce, cider
Harvest: late Sept–early Oct (Northern Hemisphere)
Storage: moderate; use within weeks for best texture