The Gingergold is one of the first varieties of apple to ripen in mid-August in Vermont. As it ripens on the tree, it changes from a bright green to a beautiful pale yellow with a slightly waxy appearance.
The flesh of this apple is cream colored and it resists browning after being sliced. The flavor is mild, with a tart finish. Some Vermonters love this apple for pies.
Bill at Champlain Orchards uses the minimum possible spray to grow these apples - as near to organic as possible in New England.