Idared Apple

Idared was developed at the University of Idaho Agricultural Experiment Station in Moscow, Idaho, first bred in 1942 as a deliberate cross of Jonathan and Wagener. The fruit has vibrant red skin over green-to-yellow undertones and firm, white, tart, juicy flesh that holds its shape especially well when cooked, making it a genuinely reliable choice specifically for applesauce, pies, and cakes. It also stores exceptionally well over an extended season, a practical trait that helped it find lasting use in both commercial and home orchards well beyond the Pacific Northwest region where it originated.