The Lodi apple is light green in color and has been described as an early season, summer apple, and also as a cooking apple The cultivar has also been described as suitable for saucing (making applesauce).

RS- EMLA 7
Montgomery x Yellow Transparent. Extra early, large, green cooking apple. Larger, firmer and keeps longer than Yellow Transparent, does not get mealy as fast. Clear, yellow skin. Crisp, juicy, mildly subacid, white flesh. Sweet-tart flavor. Harvest for pies and sauce when full size. Fine white applesauce, great for early pies. For fresh eating, pick when partly yellow. Dependable, productive tree. Less alternate bearing if properly thinned. Resistant to apple scab. Requires cross-pollination. Ripens during August in Truchas. Hardy in Zones 4-8 and to –45 degrees F.

The Lodi is an apple cultivar that is a hybrid of the 'Yellow Transparent' and 'Montgomery Sweet' ('Autumn Bough') cultivars, both of which were originally from the New York Agricultural Experiment Station. It was introduced in 1924 and is commonly grown in the Southern United States.