Discovered as a seedling in 1740 by John Ball in Lowell, Massachusetts, it soon became immensely popular in New England. Fruit is medium to large in size with tough yellow skin nearly covered with dark red and crimson. The yellowish-white flesh is firm, crisp, and juicy. Ripens September in warmer regions, November in colder areas. Good for cider and for pies, holds shape well during cooking. Juicy with a sharp tart taste.