Etter's Gold Apple
By: Anonymous

About

Medium to large, greenish yellow fruit ripening to a clear golden color. Excellent eating quality. Good for cooking. Flesh remains crisp and juicy even after months in storage. Reliable annual producer with spur-type growth habit. Outstanding productivity.

Information
Other names: Allgold


Physical Description
Medium to large in size. 
Colors: greenish yellow, ripening to golden color


Tasting Notes
Flavors: sweet
Mouthfeel: Crisp and juicy
Food complements: Cheese, Peanut butter, Pork, Brown sugar, Raisins
Wine complements: Crisp white
Beverage complements: Tea, Green tea
Substitutes: Granny smith, Golden delicious


Selecting and Buying
Seasonality: september, opctober
Peak: september, opctober
Choosing: Look for firm, unblemished apples.
Procuring: Reliable annual producer.  Excellent productivity, but susceptible to rust.


Preparation and Use
Can be eaten raw or cooked. Can bake, saute, roast.
Cleaning: Rinse in clear water.  Depending on how you want to use, you might want to slice with or without peel or core it or leave whole.


Conserving and Storing
Cool and dry


Social/Political

History: Albert Etter from California it's responsible for the allgold apple, as he called it originally or etter's apple as we call it today. 
Mr. Etter created a cross between wagener and transcendant crab apples.