Milwaukee is a large-fruited 19th century heirloom apple that was first grown commercially in 1899. It ripens in early- to mid-September, and is very cold hardy, down to zone 3. When ripe, the fruits may be too tart for everyone to enjoy raw, but where it shines is in pies and other baking, and dehydrating – it holds its shape and colour very well through these processes. It is also great for cider. Disease resistance: Moderate resistance to scab. Parentage: An open-pollinated seedling of Duchess, a cold hardy Russian apple variety. The original Milwaukee was found on the farm of George Jeffrey in Milwaukee, Wisconsin in the late 19th century. References: Slow Food Foundation for Biodiversity. Chatham Apples. Corn Hill Nursery. Out on a Limb Apples. Image: Arnold, Mary Daisy, for the USDA Pomological Watercolor Collection.
