Haralson comes from Minnesota, where winters are serious business and an apple tree needs to be pretty tough to survive. Introduced in 1922 by the University of Minnesota, Haralson was developed for its cold hardiness and ability to produce good fruit in a challenging climate. More than a century later, it's still being grown and enjoyed, including here on Vancouver Island, where our winters are considerably kinder.

Haralson is a firm, crisp apple with a distinctly tart flavour. Freshly picked, it has a refreshing sharpness and plenty of character, making it particularly appealing to those who enjoy a more acidic apple. What's interesting about Haralson is how it changes in storage. As the weeks pass, the acidity softens and a richer, sweeter flavour develops. It's worth trying one now and another in a month or two to appreciate the difference.

It's also a wonderful cooking apple, particularly for pies, where its firm flesh holds its shape and its tartness balances the sweetness of the filling. But don't overlook it for fresh eating, especially if you prefer apples with a bit more tang. Haralson is a good reminder that some of the best apples are the ones that have been around for generations.

• Origin: Minnesota, USA. Introduced in 1922 by the University of Minnesota. A cross between Malinda and Wealthy.

  Appearance: Medium-sized and generally round, with yellow-green skin largely covered in a deep crimson-red blush. The flesh is white, firm and crisp.

  Flavour: Crisp, juicy and distinctly tart, with a rich apple flavour. The sharpness gradually mellows during storage, allowing more sweetness to come through.

  Keeping: Excellent. A late-season apple, generally ready in October on the BC coast. Keeps for four to five months under proper refrigeration, with its flavour continuing to develop during storage.

  Uses: An excellent choice for pies, tarts and other baking where you want the apple pieces to hold their shape. Also enjoyable fresh, particularly for those who appreciate tart apples.