Vermont Gold is a small-to-medium, round apple with pale yellow skin and a pink blush. Its soft-firm white flesh is juicy and has a nicely balanced, sweet-tart flavor. Its exceptionally thin skin gives the variety an unusual texture, but it is highly susceptible to bruising, making it difficult to handle and ship.
Harvest: Late Season
Vermont Gold was developed and patented by William Luginbuhl, a pathologist and former dean of the University of Vermont College of Medicine, and a passionate amateur horticulturist. He offered ten trees to any grower in Vermont who wanted them, but only a few accepted.