Gravenstein
Malus domestica · Pome fruit
Top 10 pairings
The Gravenstein is an early-season heirloom apple prized for a bright, aromatic, tart flavor and tender, juicy flesh. Ripening in late summer well ahead of most cultivars, it is a classic culinary apple — celebrated for applesauce, pies and cider — though it bruises easily and stores poorly, so it has stayed a regional and farm-stand favorite rather than a supermarket commodity.
Picking a good onedrag
UnderripeOverripe
Just ripeBuy itCrisp and balanced — eat it, or bake it
SkinFull colour, faint wax
FleshFirm, no give
StemGreen, attached
SmellFaintly sweet at the stem
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Apple's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
90%
Edible part
182 g · core out
202 g
Weight each
each one
60%
Juice
600 ml a kilo
Keeping ittap a temperature
A domestic fridge holds it about 17× longer than the counter.
90–95%
Humidity
Gentle
Airflow