Maiden’s Blush

Even though this apple originated in New Jersey, we think it is a tasty addition to a Maine orchard.  This heirloom variety was first described in 1817, but by then it was already popular in the Philadelphia markets.  We're guessing the light pink blush on the yellow-green skin inspired the name that Samuel Allison gave to the apple.

If Granny Smith is too tart or too hard for your palate, Maiden’s Blush may be right up your alley.  The whitish-yellow flesh is moderately crisp, tender and juicy.  There is some tartness at the front of the bite,  followed by a deeper, true apple flavor, something you don't find in a Granny Smith.   Sounds like an apple should when you bite into it.

Maiden’s Blush can be used as a dessert apple or for cider or pies.  Cooks quickly into a light applesauce.  Tasty when sliced and sauteed in butter although don't cook it too long or the slices start to break down.  Makes a nice, mild-flavored dried apple.  Grower Mark Fulford loves to eat them fresh with cheese.