Wolf River Apples are legendary for their impressive size, often reaching up to a pound each, making them one of the largest apple varieties grown in North America. First discovered along the Wolf River in Wisconsin in the 1800s, they quickly became a regional favorite and remain a prized heirloom apple today.
These apples feature a greenish-yellow skin washed with deep red and russet tones, giving them a rustic, old-world appearance. Their flesh is creamy-white, slightly coarse, and mildly tart—ideal for baking, sauces, and cider. Because of their size, just one or two apples can make an entire pie, and their flavor mellows beautifully when cooked, delivering rich, classic apple taste.
Wolf River Apples are also valued by orchardists for their hardiness and disease resistance, particularly in cold northern climates. Though not typically a long-storage apple, they shine during the harvest season, especially in baked goods and traditional recipes.
Whether admired for their history, their giant size, or their excellent cooking qualities, Wolf River Apples remain a true American original—rooted in heritage and perfect for the kitchen.
