IDA RED
Ida Red, also known as Idared, is a late-season apple prized for its firm, crisp, juicy flesh and pleasantly tart, sweet-tart flavor. Fresh from the tree, it has a lively, tangy flavor with a subtle spicy aroma, and the flavor becomes sweeter and more mellow after some time in storage.
Ida Red is an especially versatile apple for baking, pies, applesauce, cakes, cooking, and cider, as its firm flesh holds its shape beautifully when heated. It is also good for fresh eating, salads, and freezing. One of its most distinctive uses is applesauce—the apples can be cooked with their skins on and then strained to create a naturally beautiful pink-colored sauce.
Ida Red generally ripens in late September to early October, making it a wonderful late-season apple for the fall harvest. The variety was developed at the University of Idaho Agricultural Experiment Station in Moscow, Idaho, and introduced in 1942 from a cross between Jonathan and Wagener.
Another outstanding quality of Ida Red is its exceptional storage ability; under proper conditions, it can remain in good condition for several months, with some sources reporting storage potential of six months or longer.
With its bright red skin, firm texture, rich tart flavor, and excellent cooking qualities, Ida Red is a particularly dependable apple for both fresh eating and fall baking.