This small to medium sized apple originated in the mid 19th century in Worcester County, Massachusetts and is often known as simply “Mother”. The apple, prized as a good eating apple when fresh, but not a good keeper, found popularity during the 1920s and 1930s. It can be found in many old orchards dating back to those times, but has more recently also been grown by hobby growers. It was popular in the UK in 1920's and 1930's. It received the Award of Garden Merit (AGM) from the Royal Horticultural Society in 1993.
The fruit has an attractive yellow flesh and is medium sized. It is a tree known for its heavy cropping and tolerance to cool summers and very cold winters.
The fruit has been described as having an almost "balsamatic aroma" or even a suggestion of vanilla. The tree blooms late in the spring and is usually ripe by mid-September, although the they often require extensive thinning in order to bare fruit of significant size as well as to avoid biennial baring. The mother is also valued for it's resistance to both scab and mildew, which can plague many varieties.
Mother apples are known as a dessert apple. Perfect for pies and tarts, they can be sliced or diced and added to muffins or crisps. Also good for fresh eating, slice Mother apples and add to salads or sandwiches. The sweet flavor and soft texture of the apples would also lend well to sauces and purees. Mother apples do not keep well; store refrigerated up to two weeks.