Roxbury Russet may be America's first pomological achievement, having been developed and named in Roxbury, MA in the early 1600's. A look at one suggests how the idea of a good apple has changed over the centuries, Roxbury presents a dull green, heavily marked face to the world. But the crisp, tart apple has more personality than some of today's supermarket standards. Its yellow-green flesh is firm and course textured. Roxbury is suited to eating fresh and cooking and long has had a reputation as a fine cider apple. As with most older varieties, it keeps well for months.
Apple descriptions taken from Apples by Roger Yepsen (c.1994 , W.W. Norton & Company)
