Vermont Gold is a small-to-medium, round apple with pale yellow skin and a pink blush. Its soft-firm white flesh is juicy and has a nicely balanced, sweet-tart flavor. Its exceptionally thin skin gives the variety an unusual texture, but it is highly susceptible to bruising, making it difficult to handle and ship.
Vermont Gold was developed and patented by William Luginbuhl, a pathologist and former dean of the University of Vermont College of Medicine, and a passionate amateur horticulturist. He offered ten trees to any grower in Vermont who wanted them, but only a few accepted.