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cameo apple

ProduceCameo apples are harvested in the fall (September to October in the Northern Hemisphere) and store exceptionally well, remaining available through winter and into spring, making them available year-round in most markets.

Like most apples, Cameos are a good source of dietary fiber (particularly in the skin) and vitamin C, with a low glycemic index and minimal sodium content.

About

The Cameo apple is a relatively modern cultivar (Malus domestica) developed in the 1980s in Washington State through cross-breeding of the Red Delicious and Honeycrisp varieties. It is a medium-sized apple with distinctive striped red and orange coloring over a pale yellow-orange base, often with a characteristic ridged or "seamed" appearance that creates a decorative profile. The flesh is firm, crisp, and fine-grained with a naturally sweet flavor profile balanced by moderate acidity, and it possesses superior storage longevity compared to many contemporary cultivars.

Culinary Uses

Cameo apples excel as a fresh eating apple due to their balanced sweetness and pleasant crispness, making them ideal for fruit platters, salads, and out-of-hand consumption. Their firm texture and flavor profile make them suitable for baking and cooking applications where structural integrity is desired; they maintain their shape well in pies, crisps, and compotes without becoming mushy. Additionally, their natural sweetness and low astringency make them a good choice for fresh juicing and cider production, and they pair well with cheese boards.

Forms & Preparations

Whole fresh — The primary market form, sold unpeeled for fresh eating, storage, and general culinary applications.
Sliced — Cut into wedges or rings for salads, cheese boards, and platters; slice shortly before serving to minimize oxidation.
Diced — Cut into small cubes for incorporation into composed salads, baked goods, and grain dishes.
Baked/roasted — Whole or halved apples baked as a standalone dessert, often with filling such as nuts, dried fruit, or spices.
Puree — Cooked and processed into smooth applesauce or filling for pastries and baked goods; may be sweetened or unsweetened.
Juice/cider — Pressed for fresh juice or fermented into hard cider; the natural sweetness makes it suitable for both applications.