Red Delicious Apple

Origin & history

Originated as a chance seedling called Hawkeye on Jesse Hiatt’s farm near Peru, Iowa, in the 1870s. Stark Bro’s Nursery acquired the rights after their 1893 fruit contest, marketed it as Stark Delicious, and it eventually became known as Red Delicious. Not related to Golden Delicious.

Appearance

Medium to large, elongated conic shape with distinct five‑point “crown” at the calyx. Deep red to dark maroon skin in modern strains; thick skin with prominent lenticels. Flesh is white to pale yellow, medium‑grained.

Flavor & texture

Mildly sweet, low acidity, aromatic when tree‑ripe. Texture ranges from crisp to tender depending on strain and storage; can turn mealy if held warm or very long. Best eaten fresh soon after purchase for peak texture.

Best uses

Fresh eating and salads (if crisp). Not ideal for pies or long cooking—slices tend to soften and lose shape. Works in sandwiches, slaws, and snack boards where sweetness is welcome.

Season & availability

Mid‑ to late‑season harvest (generally September–October in the Northern Hemisphere). Extremely widespread distribution; common in retail through winter and spring via storage and imports.

Storage & handling

Refrigerate at 32–36°F (0–2°C). Good keeper in cold storage, but texture declines if held warm. Choose heavy, firm fruit with smooth, unwrinkled skin; avoid bruises and waxy/greasy feel.

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: Peru, Iowa (Hawkeye seedling, 1870s); marketed by Stark Bro’s from 1893
Parentage: unknown (chance seedling)
Style: sweet, low acid; texture varies with storage
Best for: snacking, salads, sandwiches/slaws
Harvest: mid/late season (Sept–Oct, Northern Hemisphere)
Storage: good keeper cold; avoid warm storage to prevent mealiness