Lodi (apple)

Lodi (apple)

The Lodi apple is a variety of apple that was first cultivated in the United States. It is a hybrid of the 'Yellow Transparent' and 'Montgomery' apple varieties, and was introduced in 1924 by the New York State Agricultural Experiment Station. The Lodi apple is known for its early ripening, typically being ready for harvest in July.

Description

The Lodi apple is medium to large in size, with a round to slightly conical shape. The skin is smooth and thin, with a pale yellow to greenish-yellow color. The flesh is white, crisp, and juicy, with a tart flavor that makes it ideal for cooking and baking. The Lodi apple is also known for its excellent storage qualities, as it can be kept for several weeks in a cool, dry place.

Cultivation

The Lodi apple tree is vigorous and hardy, with a spreading growth habit. It is resistant to most common apple diseases, including apple scab and powdery mildew. However, it is susceptible to fire blight, a bacterial disease that can cause significant damage to apple trees.

The Lodi apple prefers a sunny location with well-drained soil. It requires a moderate amount of water, and should be pruned regularly to maintain its shape and promote healthy growth. The Lodi apple is self-fertile, but will produce a larger crop if cross-pollinated with another apple variety.

Uses

Due to its tart flavor, the Lodi apple is primarily used for cooking and baking. It is excellent for making apple sauce, apple pie, and other apple-based desserts. The Lodi apple can also be eaten fresh, although its tartness may not appeal to everyone.

See also

• List of apple cultivars
• Apple
• Apple sauce
• Apple pie

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