Williams Red   Medium to large; skin moderately thick, rather tender, nearly smooth, pale yellow overlaid with bright deep red, indistinctly striped with dark red or crimson, numerous small grayish or russet inconspicuous dots; flesh sometimes tinged with red, firm, a little coarse, moderately crisp, tender, rather juicy, becoming dry when overripe, mildly acid, aromatic; good for dessert.