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Acme Apples are large, irregularly-shaped but round apples with a smooth, yellow skin with a red to dark red flush.

Inside, the yellow flesh is crisp, juicy and full-flavoured.

The tree bears fruit heavily, but only every other year.

Cooking Tips
For fresh-eating.

Storage
Acme Apples can be stored up to a few months.

History
The Acme Apple was developed in 1944 by W.P. Seabrook & Sons of Boreham, Essex, England from a seedling that was a cross between a Worcester Pearmain and Rival apples. The seedling may then have been pollinated by a Cox's Orange Pippin tree.

Also called:

Other entries for:

Apples
Acme Apples, Adanac Apples, Airlie Red Flesh Apples, Alaska Apples, Amberoso Apples, Applecrabs, Boiken Apples, British Apples, Cider Apples, Cooking Apples, Crab Apples, Desse de Buff Apples, Erwin Baur Apples, Fameuse Apples, Fresh-Eating Apples, Juice Apples, Ozark Pippin Apples, Pie Apples, Pixie Apples, Russet Apples, Salad Apples, Sauce Apples, Smith's Cider Apples, Ziegler's Sweeting Apples

Other entries for:

Hard Fruit
Apricots, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for:

Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit