Golden Supreme Apples
Golden Supremes live up to their name with their pale yellow skin, often overlaid with a red, orange, or pink blush. The flavor is similar to the Golden Delicious, though less complex. Golden Supremes are mellow and very sweet, with spicy notes and almost no tartness/acid.
The Golden Supreme rides on the coattails of the Golden Delicious, one of the apples in just about every grocery store from the middle of the twentieth century on. They are just one of dozens of Golden Delicious’ offspring, which include varieties that are almost as popular as their parent: Gala, Ginger Gold, Jonagold, Mutsu, and more. The origin of the Golden Supreme is contested—some think it was first grown in Clay County, West Virginia, while others believe it comes from Idaho around 1960. Regardless, it was likely a chance seedling found in an orchard, rather than a variety developed on purpose.
Golden Supremes are generally best for eating fresh out of hand. The flesh does not turn brown very quickly after cutting, making it a good variety for cutting up into fruit or garden salads. This also makes them an excellent variety to include on cheese plates, particularly with strongly flavored cheeses such as camembert, gruyere, or brie. They may also be used for baking and cider. Since they are so sweet, the amount of sugar called for in a recipe can usually be reduced.