A local apple—Roxbury today is part of Boston—these are medium to medium-large and only partly rusetted over spring green.
Some have a coppery blush. The patchy russet is a grey brown and the underlying colors show through a little.
Roxbury's lenticels are small and often rusetted; some are larger and slightly raised. My samples run from ribbed to slightly ribbed, with a closed calyx, and are quite firm in hand.
Roxbury Russet's flesh is crisp with a substantial and satisfying crunch, medium-grained, and light yellow with green highlights. The general impression is tart with some sugar, with hints of pear, sugar, and citrus--lime, perhaps. Like most russets, each bite makes a solid chew--not heavy or hard, but not melt-in-your-mouth either. Roxbury is bracingly refreshing.
This variety is said to be like Golden Russet but sweeter. I'm not sure about that, though my comparison is with with Golden Rs that had mellowed off the tree for at least a month.
With that caveat, the Roz's flavors are less complex than GR's. Maybe I should hold these for a month and see what develops. They are great keepers, and like most russets eat very well into December.
They are certainly larger, and their texture is excellent.
Some sources say that Roxbury may be America's oldest apple, preceding even Rhode Island Greening; UMass traces it to Roxbury in the early 1600s.