Zone 3 - Wisconsin. late 19th century - standard rootstock

Cooking
Late season

Parentage: Believed to be a seedling of Duchess
Milwaukee is medium to large with shiny, pale yellow skin that becomes blushed with pinkish-red, and mottled with stripes. The white flesh inside is crisp, tender, and juicy. It has a high level of acidity and ripens late, making it ideal for cooking and keeping. Until recently, Milwaukee was grown in orchards along the Saint John River and was sought after by pie-makers. It is now quite rare. Not generally considered an eating apple, but some will appreciate its citrusy tartness.