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Waltana apples are a medium-large apple with red stripes over a green base. It is round in shape, with slight ribbing. Some are almost entirely red with darker red striping. The flesh is crispy and juicy with an interesting flavor. It is rich and sweet, with notes of berries and almonds.
Waltana apples are available late fall through summer.
Waltana apples (Malus domestica) are a winter variety from California. The Waltana was originally a seedling of the Wagener apple, the same as Northern Spy. Waltanas need a very long growing season to ripen, and in fact taste best if harvested after frost, after the tree’s leaves have fallen.
Nutrient-rich apples are healthy additions to any meal or snack. One medium apple contains small amounts of minerals such as potassium and boron, in addition to Vitamin C. Apples are particularly high in both soluble and insoluble fiber. Apples are fat free, salt free, and cholesterol free.
Waltanas are all-purpose apples, good for eating fresh and for cooking/baking. Use in baked desserts such as pies, for sauce, and even for cider. Use in salads, pair with cheeses such as cheddar, and bake with traditional apple spices like cinnamon, nutmeg, and clove. Waltanas are an excellent storage variety, keeping for three months or more in proper cool, dry conditions. The taste improves with cold storage.
The name Waltana comes from a combination of the names Walter and Ana, the brother and sister-in-law of the apple’s grower, Albert Etter. Walter played a role in developing and marketing Waltana.
Albert Etter, a well-known apple breeder, developed the Waltana in the early 1900s in Humboldt County, California. Etter developed a number of apples, although the Waltana is considered by many to be his best. He also produced Crimson Gold, Pink Pearl, Katherine, and Wickson. Etter’s original Waltana trees are still producing fruit today. Waltanas do best in warmer climates.