Although the apple did not originate in North Carolina, it was sold by a North Carolina nursery in the early 1900’s. The apple is a fine cooking and stewing apple as sliced pieces retain their shape. The fruit is typically produced in clusters on terminal buds and requires significant thinning in order to produce sizable apples.
Fruit is large, roundish with a slightly flattened appearance. Skin is smooth, pale yellow and flushed with reddish-orange and streaks of crimson. The aromatic yellow flesh is firm, coarse and moderately juicy with a pleasant subacid flavor. Ripens in October and keeps well into March. The flavor improves after a couple of months in cold storage.