RUBY GOLD, aka OAC RUBY GOLD

Ruby_Gold

Featuring a slightly bitter medium thin red skin, the light yellow flesh cooks creamy. Apparently more starchy than waxy. Probably a good choice for American Fries.  Tom Wagner posted on our Facebook Group Page:  I never found Red Gold to be bitter before but it does have the bitter variety Lenape in the pedigree! The yellow flesh comes from Carota, a Solanum phureja variety which constitutes 1/16 of its makeup. Crimson Red Gold crossed with its half sib Rose Gold doubles up the yellow flesh quite a bit.