The yellow flesh is very firm, crisp, and coarse-grained. It's juicy and slightly tart with an excellent flavor.
USDA Zones:  Zones 5–8
non-self-pollinating
Bloom Time-Mid to late

Notes: Known for its tart flavor and excellent cider qualities; prefers full sun and loamy soil.
The Black Twig apple originated in the 1830s on John Crawford's farm near Rhea's Mill in Washington County, Arkansas. Crawford planted seedlings (or "pippins") that he had brought with him from Tennessee, which were likely a mix of Limbertwig and Winesap varieties.

The apple is widely believed to be a seedling of an open-pollinated Winesap apple, with Limbertwig being its likely pollen parent due to its similar characteristics.

The Black Twig was first publicly introduced at the 1884 New Orleans Exposition by E.F. Babcock, who marketed it under the name Arkansaw. At the time, it was also commonly known as the Mammoth Black Twig.

In the late 1800s, an attempt was made to standardize the names of similar apples. Dr. W.L. Moores of Tennessee suggested that both the Mammoth Black Twig and Major Rankin Toole's "big Black Twig" be referred to as Paragon. However, this proposal didn't gain traction, and the name Paragon ultimately became associated only with Major Toole's variety.