Ballarat' is a heritage cooking apple from Australia dating
back to the early 1900's. It bears large apples that are ripe March April. The
fruit are flattish and skin is green with a red blush and the flesh is creamy and
juicy but tart. A great apple for cooking tends to pulp like Granny Smith but
the cooked flavour more intense so good for pies or tarts, apple cheese or apple jelly. The fruit
will store if sound for several months.
The Fruit may have skin marking as a result of our low level use of organic sprays