This medium-size, green to yellow green apple has a sweet-tart flavor that seems to intensify when cooked. Because both texture and flavor hold up to heat, most of the Rhode Island greening crop is sold for commercial processing (applesauce, pies, etc.). It’s also good for out-of-hand eating and is available from October to April, mainly in the eastern and central United States. A variant grown in the western half of the country is called Northwest Greening.
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