2013 was the first year we offered this McIntosh x Longfield cross in the CSA. Sharon was developed at the Iowa experiment station in 1906. The skin which is rather thin, is a bright red/carmine and is overlaid with dark, red stripes. The flesh is firm yet tender, juicy, aromatic and slightly tart. We are just starting to experiment with it in the kitchen. Reportedly good for juice, fresh eating and cooking.