Rome Apple

Rome (Rome Beauty) Apple

Origin & history

An American classic discovered in the early 1800s in Rome Township, Ohio (Ohio River valley). Named Rome Beauty for its hometown, it spread widely through Midwestern nurseries and became a standard U.S. baking/cooking apple thanks to its reliable shape‑holding flesh and glossy red color.

Appearance

Medium to large, round and uniform with a deep red to dark crimson skin (often glossy, sometimes lightly striped) over a yellow‑green ground. Skin is relatively thick; flesh is white to cream, firm and moderately dense.

Flavor & texture

Mild, sweet‑leaning flavor with low acidity and light aromatics when fresh. The firm, dense flesh holds its shape in the oven and absorbs spices well, which is why Rome is prized for baking and roasting.

Best uses

  • Pies & tarts: Slices keep definition and take on cinnamon/nutmeg beautifully
  • Baked/fried apples & roasting: Excellent for stuffed baked apples and roasted sides
  • Crisps, cakes, quick breads: Adds structure without turning mushy
  • Sauce: Makes a chunkier, less tart sauce; blend with a tangy apple for brightness if desired

Season & availability

A late‑season harvest: typically October to November in Northern Hemisphere orchards. Common in U.S. retail through winter and early spring due to strong storability and use in processing.

Storage & handling

A good keeper. Refrigerate at 32–36°F (0–2°C) with high humidity; quality holds for months under cold/controlled‑atmosphere storage. Choose heavy, firm fruit with smooth, dark red skin; avoid bruising and warm storage to prevent mealiness.

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

  • Names: Rome, Rome Beauty, Red Rome
  • Origin: Rome Township, Ohio, early 1800s (chance seedling)
  • Style: mild, low‑acid; firm, shape‑holding flesh
  • Best for: baking/roasting, pies & tarts, crisps, fried/baked apples
  • Harvest: late season (Oct–Nov, Northern Hemisphere)
  • Storage: good keeper; months in cold/CA storage
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