Milton


In the early 20th century breeders at the New York State Fruit Testing in Geneva were breeding McIntosh with various old heirlooms. Milton is the result of a Mac crossed with the old Russian summer apple called Yellow Transparent. The cross was done by Richard Wellington in 1909 and released 14 years later.

Although mostly known as a cooking apple, we like Milton as a dessert fruit as well. Cooks up very quickly into a smooth,  yellow sauce.  The skins become soft and will almost dissolve, but those who don’t like skins in their sauce will want to peel them before cooking.  We also think that you’ll want to add spices to the sauce.  We like it in a pie, but it lacks the tartness of Wealthy and Duchess. Pairs well in a pie with the tart flavor of berries.