An Irish heritage variety first noted in 1802, the culinary Apple Ballyfatten is from the village of that name in Co. Tyrone, and was long popular in Northern Ireland. The fruit is large and round, green with a strong red flush; the flesh is firm, white, dry and slightly acid, cooking to a smooth purée, and an excellent baker. The fruit sweetens in storage, and can then be eaten raw. Apple Ballyfatten is resistant to scab, so it's a good choice for damp areas.