Ralls Janet

From WikiMD's Wellnesspedia

Ralls Janet is a variety of apple that originated in the United States. It is known for its unique flavor and texture, and is often used in cooking and baking.

History[edit | edit source]

The Ralls Janet apple was first cultivated in the late 18th century by Thomas Jefferson at his Monticello estate in Virginia. The apple was named after Caleb Ralls, who was a friend and neighbor of Jefferson. The Ralls Janet apple is believed to have originated from a seedling of the Winesap apple.

Characteristics[edit | edit source]

The Ralls Janet apple is medium to large in size, with a round to slightly conical shape. The skin is smooth and thin, with a yellow base color and a red to pink blush. The flesh is white to cream in color, crisp and juicy, with a sweet-tart flavor.

The Ralls Janet apple is a late-season apple, typically harvested in October. It is known for its long storage life, often lasting into the spring.

Uses[edit | edit source]

The Ralls Janet apple is versatile and can be used in a variety of culinary applications. It is excellent for fresh eating, and its sweet-tart flavor makes it a favorite for baking in pies and tarts. It is also used in cider production.

Cultivation[edit | edit source]

The Ralls Janet apple tree is vigorous and productive, with a spreading growth habit. It is resistant to many common apple diseases, but can be susceptible to apple scab. The tree prefers a sunny location with well-drained soil.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD