Comparing apples to apples

So my friendly neighborhood apple guy sent this beast of fruit home with my husband last night:


That’s a normal, lunchbox-size gala on top and the monster apple on the bottom.

That monster apple in the bottom of the photo that’s dwarfing the gala is a Wolf River apple. This is a new apple variety to me, but according to Orange Pippin, it’s a baking variety that was named after the Wolf River in Wisconsin. It’s been cultivated since the 1870s.

Just to give you another visual comparison, here’s how the apple stands up to a pint jar:


Whoa, right?

I’ve been told that Wolf River apples make darn good dumplings. Are any of you familiar with this apple variety, and how have you used them?

7 responses

  1. Wow, what a monster! As long as an apple has a good full flavor, preferably tart, with flesh that doesn’t turn to applesauce when heated, it will be a fine baking apple. My own heirloom fave is Northern Spy, which isn’t grown much any more because it tends to bear every other year. I’ve heard good things about Wolf River.

  2. This is one of the 100 varieties of heirloom varieties that I have in our orchard. They are very good for cooking as they hold their shape. If you are making a pie, you may only need one although I like to put a couple of varieties in a pie for different flavors and tastes.🙂

    • How would someone in North Carolina get ahold of these different varieties of apples? And how did you manage to get an orchard of one hundred different varieties? This fascinates me, and I’d love to try baking with different apples but don’t even know where to begin to look. Thanks for your response. patsye

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