Lodi apples are believed to have been developed from the yellow transparent and Montgomery apple varieties and are one of the earliest cultivars to be found in American markets, often appearing in the summer. Lodi apples are not commercially cultivated due to their short shelf life and the flesh frequently cracking in storage. The apples have become a valued home garden variety in the southern United States and are popularly used in cooked applications, including baked goods and sauces. Lodi apples are moderately-sized fruits with a round, oblate, to conical shape. The skin is semi-thin, smooth, and pale green, covered in tiny pores or lenticels, and has a dimpled, ribbed, and slightly lumpy appearance. Underneath the surface, the flesh is aqueous, ivory to white, soft, and fine-grained, encasing a central core filled with very small, black-brown seeds. Lodi apples are crunchy with an initially tart flavor, followed by a subtly sweet aftertaste.