Idared

Idared is a type of apple that was first cultivated in the United States. It is known for its bright red skin and crisp, juicy flesh. The Idared apple is a popular choice for cooking and baking, as it retains its shape and flavor well when heated.

History

The Idared apple was first developed in 1942 by the University of Idaho Agricultural Experiment Station. It is a cross between two other apple varieties, the Jonathan and the Wagener. The goal of this crossbreeding was to create an apple that combined the best qualities of both parent varieties.

Characteristics

Idared apples are medium to large in size, with a round shape and a slightly flattened stem. The skin is a bright red color, often with faint white lenticels (spots). The flesh is white, crisp, and juicy, with a slightly tart flavor.

Idared apples are known for their long shelf life. They can be stored for several months without losing their quality, making them a popular choice for commercial growers and consumers alike.

Uses

Due to their firm flesh and slightly tart flavor, Idared apples are often used in cooking and baking. They are particularly popular for use in apple pie, as they retain their shape and flavor well when baked. They can also be used in salads, sauces, and other dishes.

In addition to their culinary uses, Idared apples are also enjoyed as a fresh eating apple. Their crisp texture and juicy flesh make them a satisfying snack.

Cultivation

Idared apples are grown in many parts of the United States, including the Pacific Northwest, the Midwest, and the Northeast. They are also grown in other countries, including Canada and parts of Europe.

The trees are hardy and adaptable, able to tolerate a range of soil types and climates. They are also resistant to many common apple diseases, making them a popular choice for growers.