Yellow Bellflower
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Thought to have originated in New Jersey in the 1700's, Yellow Bellflower apples are still an excellent example of an old American variety whose origins are lost to the mysteries of time. Like their name suggests, Yellow Bellflower apples are a delicate shade of lemon yellow, with some red-orange blushing. They are medium to large, with an oblong, conical shape. Their flesh is white, and has an aromatic flavor that changes from an early season tartness to a mellow sweetness later in the season, and after sitting in storage. Yellow Bellflowers make an excellent cooking variety—they are particularly good for baked apples and applesauce. Plus, their complex sweetness goes well with traditional baking spices such as cinnamon, nutmeg, and cloves. In addition their quality as dessert apples increases as the season goes on, since their flavor is sweeter and more developed. These apples can actually be stored for up to two months in a cool, dry place, though they bruise easily so care should be taken when moving them around.
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