The Gravenstein Apple is an heirloom apple, introduced hundreds of years ago, that has reached some mainstream appeal to stories of its growing in California and cult status. Despite the association with California, I was able to get some Red Gravensteins at a Wisconsin Farmer’s Market. This ‘Red’ variety is basically a version of the Gravenstein that is, well, red and supposedly has some flavor differences to it.

Beyond the red color, you will notice that the Red Gravenstein apple is pretty tiny, compared to the jumbo kinds you can see at supermarkets these days. It’s compact, but not dense. It’s a looser grain apple. Moist with not too much bite to it.

The flavor is a mixture of sweet and tart—on the subtle side but tasty. I only tried them raw but I hear they’re good for baking. They were not overbearing or sharp with their flavor so they went well with other foods. The lack of a strong flavor profile means, however, that they aren’t as enticing as a solo snack—but I still liked them.

Regardless of the flavor or texture, if you have the opportunity to try these, definitely do! It’s always special when you can have an apple that has been cultivated and grown for such a long time. The actual quality of it, to a degree, matters less than what it means. Though, after trying it, I’m not sure I’d have the Red Gravenstein’s again—I’ve read that the normal Gravenstein is superior so I’d be more inclined to try that to compare. Still a recommend!