Rob Roy

Why you should be excited

Rob Roy is a pleasant early-ripening apple that’s got a lot in common with McIntosh, one of its parents.

The story of Rob Roy

Most of the rest of the world considers this apple to be called Early McIntosh, but here on Salt Spring Island, the few who know it at all refer to it as Rob Roy. Which strikes us as a more appealing name, so we’re all for it.

We first grafted this variety to help a local man give his kids copies of a memorable old family heirloom tree. A fine sentiment, to be sure.

And if you enjoy the soft, perfectly-white flesh of the Mac, you’ll likely also appreciate this apple, which is reminiscent of the Mac, yet ripe about six weeks earlier.

This is what you get from Rob Roy, the offspring of McIntosh bred with Transparent, an apple that really only has one significant advantage over other varieties: it ripens really, really early in the season.

Unsurprisingly, Rob Roy gives you… well… an early-ripening Mac. Nothing more and nothing less.

Rob Roy Facts

Its origins

Bred in Geneva, New York, USA; 1923 introduction.

Flavour, aroma, texture

The juicy, soft white flesh has a mild, strawberry-like flavour.

Appearance

This is a roundish apple with a bright red blush partly covering its green background skin colour.

When they’re available

Early season (usually in August).

Quality for fresh eating

Good.

Quality for cooking

Mainly used for fresh eating.

Keeping ability

So-so (up to 2 months when kept refrigerated).