This comes directly from the Wisconsin Apple Grower Association Cookbook.

Named after Charles Haralson, superintendent of the University of Minnesota Fruit Breeding Farm, Haralson apples are one of the gems of the Midwest.

Its origin is from the seedling of Malinda and was made available to the public in 1923. In creating Haralson, the breeders were seeking a hardy apple, which is why this variety has remained popular in northern climates with long winters.

The medium-sized, bright red fruit has a tart flavor, yet is juicy and crisp. The white flesh is mild tasting and tender. Some say they notice the scent of pineapple or lime when biting into a Haralson.

Haralson is best used for eating fresh, making cider, and baking because the flesh won’t collapse when cooked.

Harvest in Wisconsin is from September 25 through October 10, and the apples generally store well for up to three months.