Have you ever bitten into a Black Oxford apple? If you have, the fruit likely made an impression: One of the darkest-skinned apple varieties out there, according to Salt Spring Apple Co., Black Oxfords aren’t quite “black,” but they do have a dark, crimson skin that contains dense, crisp, and juicy flesh boasting a nice balance of sweetness and tartness.
Coming onto the market in the next few days, Black Oxfords trace their roots to 1790s Maine, where their seedlings were originally discovered by Revolutionary War veteran Nathaniel Haskell. According to Minnetonka Orchards, the apple variety is great for snacking on as well as incorporating into classic fall desserts such as apple pie and spiced apple cake.
Something that’s special about Black Oxfords, Minnetonka Orchards notes, is their longevity: Nicknamed “rock” due to how well they store, the apples can keep upwards of three months in the refrigerator. So if you see some in a store near you, stock up and you can snack and bake all fall and winter long.
