Rome Apple

Scientific Binomial Name: Malus domestica

Selection Information

Other Names: Red Rome or Rome Beauty apples.

Usage: The best apple for baking and cooking, but also good eaten fresh & in salads.

Selection: A good-quality Rome apple will be firm with smooth and clean skin. The coloring is a brilliant and almost solid shade of red with white lenticels - natural tiny white dots that allow the apple to "breathe". Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.

Storage: To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 F.

Avoid: Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.

Seasonal Information

Fresh Rome Apples are available from Washington from September through December while cold storage product is available until June or July.

Nutritional Information

Nutrition Facts

Serving Size: 1 medium apple (154g)

Amount Per Serving

Calories 80 Calories from Fat 0

% Daily Value*
Total Fat 0 0% 

Saturated Fat 0g 0% 

Trans Fat  

Cholesterol 0mg 0% 

Sodium 0mg 0% 

Total Carbohydrate 22g 7% 

Dietary Fiber 5g  

Sugars 17g  

Protein 0g

 
Vitamin A 2% Vitamin C 20%

Calcium 2% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.

Apple Tips & Trivia

  • Rome apples first appeared in Rome Township, Ohio in the early 1800s.
  • The Rome apples was first called "Gillet's Seedling" until it was renamed in 1832.
  • Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
  • Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
  • Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.
  • Tens of thousands of varieties of apples are grown worldwide.
  • The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
  • In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
  • Three medium-sized apples weigh approximately one pound.
  • One pound of apples, cored and sliced, measures about 4 1/2 cups.
  • Purchase about 2 pounds of whole apples for a 9-inch pie.
  • One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple.

Apple Selection and Health Benefits