Gingergold is a medium-to-large fruit, a sprightly green-yellow with tiny dark-green speckles. Some of the apples have a pale red-orange blush, usually over only a small portion of the skin.
The sample pictured is more conical than most, but all seem to have some ribbing and many have a little russetting in the stem well.
All About Apples calls Gingergold a "Golden Delicious type" that
can be picked green but will turn an attractive yellow with a blush if allowed to hang on the tree.
If so these were picked a little on the early side, which is how I usually have seen them. They are certainly sweet enough as is. Many growers seem to have these now.
The apple itself is light and very crisp. Its fine-grained flesh (white with a yellow green tint) gives way with a very satisfying crunch and plenty of juice; the flavor is sweet with pineapple and cane-sugar notes and only a little acidity or tartness.
In fact, it does not have quite enough of those last two qualities for me, but this is a justly popular apple, very fun and easy to eat. Its simplicity contributes to its appealing lightness.
There is a growing choice of fruit at Farmers Market these days. I think I have identified last week's Red Blush Mystery apple--more soon.