Apple/Malus – Haralson

 Haralson apple was introduced in 1922 by the University of Minnesota. This variety produces large, tart apples that are very firm. They are excellent for pies and also for fresh eating for those who prefer eating hard, tart apples. Haralson apples hold their shape well when sliced and cooked in a pie. They do not mush up when cooked so are not great for applesauce but excellent for all other cooked products. Extremely cold hardy variety that stores well.