Northern Spy Apple

Origin & history

An American heirloom discovered in the early 1800s around East Bloomfield, New York. Propagated and distributed widely by the mid‑19th century and long favored in the Northeast and Great Lakes for baking quality and storage life. Parentage unknown (chance seedling).

Appearance

Large to very large, round‑conic to slightly oblate. Greenish‑yellow ground with red stripes and blush; thin, tender skin with pale lenticels. Flesh is white to pale yellow, juicy, and moderately coarse‑grained.

Flavor & texture

Crisp and very juicy with lively, aromatic tartness that mellows in storage. Distinctive old‑fashioned flavor; slices hold their shape well when cooked.

Best uses

Pies and tarts (excellent structure and bright flavor)
Crisps, galettes, cakes, and roasting with pork or squash
Fresh eating, especially after a little storage for sweeter balance
Cider blends (adds acidity and aroma)

Season & availability

Late‑season harvest: typically October into November in the Northern Hemisphere. Suited to cooler climates with a long season. Regional retail and farm markets; less common nationally than modern club apples.

Storage & handling

A strong keeper. Refrigerate at 32–36°F (0–2°C); quality can hold for months. Choose heavy, firm fruit with sound skin; avoid bruising and warm storage.

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: East Bloomfield, New York, USA (early 1800s)
Parentage: unknown (chance seedling)
Style: crisp, aromatic, tart; mellows in storage
Best for: pies/tarts, baking, roasting, cider, snacking after storage
Harvest: late season (Oct–Nov, Northern Hemisphere)
Storage: excellent keeper in cold/controlled‑atmosphere storage