Milton

In the early 20th century breeders at the New York State Fruit Testing in Geneva were breeding McIntosh with various old heirlooms. Milton is the result of a Mac crossed with the old Russian summer apple called Yellow Transparent. The cross was done by Richard Wellington in 1909 and released 14 years later.

Thanks to the Yellow Transparent in Milton’s heritage, the skin of the fruit appears more translucent than most apples. The yellow base is complicated by white and green, and the red blush has a purplish tinge. Perhaps this accounts for the hazy bloom that can cover Milton and other purpley-blue varieties. It is not uncommon to find a thin green suture line stretching from basin to cavity. on the fruit. The craziest thing about Milton is its odd shape. Many of them look round like an apple should, but others appear to have broken out of the mold and are almost triangular in shape.

Although mostly known as a cooking apple, we like Milton as a dessert fruit as well. The fruit isn’t terribly aromatic, but the flavors call to mind grapefruit, white grape juice and asian pear. It’s tart enough to make your lips pucker. Cooks up very quickly into a smooth,  yellow sauce.  The chewy skins become soft and will almost dissolve, but those who don’t like skins in their sauce will want to peel them before cooking.  We also think that you’ll want to add spices to the sauce.  We like it in a pie, but it lacks the tartness of Wealthy and Duchess. Pairs well in a pie with the tart flavor of berries.