Excellent Baking, Salads, Dipping, Sauces, Eating. One of the best all around apples. With a sweetly tart taste, Ida Red will remain crisp and juicy for months after picking. The texture holds up well when baking.
First developed at the University of Idaho Agricultural Experiment Station in 1942; it is a cross between two apple varieties (Jonathan x Wagener). The Idared has a white flesh with a firm body, and generally considered to be tart and juicy. For these reasons, it is very well suited for making apple sauces, pies, and cakes. Idared is harvested at the end of September to the middle of October. It remains hardy and durable till the end of January, and can even last until June with proper storage.