I'm used to thinking I've had every variety from farmers market that vendors are willing to sell there. So I did a double take when I spotted Kendall, then unknown to me, at this week's market.
Kendall is a large round apple, oblate with next to no ribbing. Its blush is the streaky red of the Mac family over green, with many large light lenticels. That blush can be a saturated pretty red in spots.
Its shiny peel suggests natural wax. There's no aroma and the calyx is closed.
Inside, green-white flesh is medium coarse and juicy, a bit tender. Kendall's flavors are mild and sweet, with vinous notes, berries, and hints of plums and watermelon-flavored candy.
Compared to McIntosh Kendall is bigger, less tart, less crisp, and less complex, but it is clearly a member of the family.
There's a faint astringent aftertaste.
Multiple sources identify Kendall as a McIntosh x Zussof cross bred by noted pomologist Richard Wellington in the early 20th century.