Lodi is a medium-sized yellowish-green apple with occasional russeting at both ends. Its soft, creamy-colored flesh is fine-grained and not particularly juicy. Its skin is thin and tender, and the flesh has a sharp, tart flavor, best suited to applesauce, pie, or all-purpose cooking rather than fresh eating.
Discovered: New York in 1924
Harvest: Early Season
Lodi is a cross of Yellow Transparent and Montgomery Sweet (Autumn Bough). Lodi was introduced by the New York Agricultural Experiment Station in Geneva, New York in 1924. It is an early-season apple and needs to be used soon after harvest as storage time is short. Lodi freezes well, however. It is more commonly grown in the southern United States.