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‘Rhode Island Greening’

The Rhode Island Greening originated around 1650

It is tender, crisp, juicy, and quite tart, and similar to the 'Granny Smith'. It is best suited for baking, though can be fresh eaten after storage. The fruit is large, uniformly round in shape, and flattened on the ends, with a dark, waxy, green skin that turns a greenish-yellow when fully ripe. It ripens late September to October, keeping well into February or longer



Ideal cooking apple, cider.



Late: October.



Akane, Cortland, Cox's Orange Pippin, Crimson Crisp, Golden Russet, Macoun.


White flowering crabapples are also good pollinisers for this variety.

For other varieties that will pollinate this variety we recommmend this 'Pollination Checker' from out friends at Orange Pippin Trees in the UK.

‘Rhode Island Greening’

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