VIRGINIA GOLD is a cross of Albemarle Pippin and Golden Delicious made by George Oberle around 1976 at VPISU in Blacksburg. Bright yellow on ripening, with a pink blush and a smooth, clear skin, the flesh is crisp, juicy and mildly subacid with the flavor characteristic of the Pippin. Also, like the Pippin, it should be held in storage for a number of months to reach the peak of flavor. Growing in popularity because of its distinctive flavor, it is not only a notable dessert fruit, but is also suitable for culinary use. It stores well and ripens in October.