Idared is a Michigan classic: Its round, shiny, bright-red appearance resembles its parent, the Jonathan apple. Idared also has a tangy flavor similar to Jonathan.
However, the Idared is larger and has crisp, bright-white flesh that gives a firm, juicy bite.
Idared is good for snacking, and excellent for all types of cooking and baking. That’s because its flesh is known to have high solids, which allows the texture to hold up well when baking pies or making applesauce.
Idas store exceptionally well, and were found in a 2005 study to be one of three apples with the highest levels of antioxidants.
The name Idared is a tip of the hat to its origin: The state of Idaho. It was developed by University of Idaho breeders and released in 1942.
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Apple and Pulled Pork BBQ Sandwiches
- 4 cups cooked, shredded pork butt roast
- 1 cup smoky or mesquite bottled BBQ sauce
- 1/3 cup apple juice concentrate
- 1 Tbsp. butter
- 2 medium Michigan Idared apples, cored and sliced
- ½ tsp. cinnamon-sugar
- 6 crusty sandwich rolls, split
Combine pork, barbeque sauce and apple juice concentrate in large saucepan. Heat over medium heat until heated through, stirring frequently.
Meanwhile, melt butter in medium skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 minutes or until apples are tender.
Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls.
Five-Step Michigan Apple Pie
- 1 pkg. (9 oz.) Jiffy pie crust mix
- 7 cups Michigan Idared apples, peeled and thinly sliced
- 1 cup granulated sugar
- 2 Tbsp. cornstarch
- 2 Tbsp. lemon juice
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 Tbsp. butter, cut into small pieces
- 1 (12 oz.) container T. Marzetti’s caramel apple dip
- Prepare pie crust according to package directions for 2-crust pie. Place bottom crust in 9-inch pie dish.
- Combine apples, sugar, cornstarch, lemon juice, cinnamon and nutmeg in large bowl. Toss gently to evenly coat apple slices. Spread filling evenly over bottom crust. Dot with pieces of butter.
- Moisten edge of lower crust lightly with water. Cover with top crust, trim and flute edges. Cut 3 slits in top crust for venting.
- Bake in preheated 400 degree oven 40 to 45 minutes or until crust is golden and apples are tender when pierced with a fork. (To prevent over-browning, cover edge of pie crust with foil. Remove during last 20 minutes of baking.)
- Serve warm pieces of apple pie drizzled with T. Marzetti’s Caramel Apple Dip just before serving. Heat dip to drizzle easily.