Varieties of imported apples and their distinctive features
This article is intended to help Russian consumers. It introduces the most popular imported apple varieties on our market.
Here are the most popular varieties of imported apples found on the shelves of Russian supermarkets.
Apple varieties:
Many people are wary of foreign apples. They're too large, glossy, and beautiful. And, indeed, for better transportability and storage, imported fruits are treated with various chemicals. Nevertheless, imported apples have become a permanent part of our lives. After all, in winter, you often can't get any others! So, it's worth getting to know them better. To know them, so to speak!
Idared
Idared apples Idared apples were bred in the United States in 1935. These fairly large, greenish-yellow fruits with a red blush have a sweet and tart flavor and a distinct aroma. The firm flesh of the apples becomes soft during storage. Idared apples are excellent for compotes and dried fruit. In Poland, this variety is the most widely grown for export.
Granny Smith
Granny Smith variety The Granny Smith apple originated in Australia a century and a half ago. It was no coincidence that it received its name—"Granny Smith," aka Anna Maria Smith, an elderly Australian woman, was the creator of these large, bright green, sweet-and-tart apples. Today, the Granny Smith is one of the most popular apple varieties in the world. These juicy, hypoallergenic, and low-calorie apples are prized by dieters and those prone to allergies. Granny Smith apples are delicious both fresh and in a wide variety of dishes. They are excellent in salads because they resist oxidation in the air and, therefore, "browning." These apples are also ideal for pies. Granny Smith apples have an interesting characteristic: they are completely odorless.
Recipes with Granny Smith:
Pumpkin soup with cream and apple-cranberry dressing
Salad with beets, apples and goat cheese
Gala
Gala apples The Gala apple was developed in New Zealand over half a century ago. These medium-sized, yellow-green fruits with red stripes are very popular in North America, where they are considered the most delicious apples for fresh eating. Juicy Gala apples have firm, moderately sweet flesh with a hint of vanilla, and their delicate skin is very easy to chew. These fruits are also excellent for baking, compotes, and jams.
Recipes with Gala apples:
Apple Crisp with Granola in a Skillet
Fruit pastilles
Waldorf Salad with Apple Dressing
"Jonathan"
Jonathan apples They were developed in the late 19th century and are native to the United States. The fragrant and very juicy yellow-green fruits with a dark red blush are medium-sized and have a wine-sweet flavor. Jonathan apples ripen in late September and keep until mid-spring. They are excellent for baking, jam, preserves, sauces, and juices. However, they are not ideal for whole-baking—they don't hold their shape well and tend to spread.
Pink Lady
These sweet and sour, juicy, and crisp apples with a deep red blush are native to Australia. They were developed in 1975. Besides being delicious, these rounded fruits are also considered one of the healthiest apples. Australian scientists have discovered that the "pink lady" apple contains the highest amount of flavonoids, which have antioxidant properties and protect against many diseases, including cancer.
Red Delicious
A very common variety Red Delicious apples The Red Delicious apple was bred in North America back in 1880. Its large, bright red fruits with yellow speckles have a conical shape, a distinct aroma, and a sweet, slightly tart flavor. The apple flesh is tender and juicy. The Red Delicious variety is very popular in the United States.
Recipes with Red Delicious:
German apple pancakes
Apple sauce in 10 minutes
Braeburn
Bred in 1952 in New Zealand, Braeburn apples They have become a favorite in Europe. The yellow-green, red-striped fruits have a very juicy, crisp flesh and a unique sweet-wine flavor with a caramel aroma. Furthermore, these apples store well—they can be eaten until May. They are delicious both fresh and in pies, sauces, and salads.
Recipes with Braeburn:
Sweet and sour red cabbage soup
Cider and Spice Cocktail
Red Chief
Dark red glossy Red Chief apples, bred in the USA, are a clone of the Red Delicious. These large, firm fruits have a sweet, almost tart flavor, but they're not exactly juicy. Red Chief apples ripen in late September but reach their peak flavor 2-3 months after harvest. The fruits have a natural waxy coating and a long shelf life—about 7-8 months.
Gloucester
Gloucester apples These apples were developed in the mid-20th century by German breeders. The bright crimson fruits with smooth, glossy skin have a distinctly sweet flavor with a slight, almost imperceptible tartness. These apples can be used to make compotes and purees with little added sugar. Incidentally, the Gloucester apple develops its flavor gradually, becoming especially distinctive by January. So, it's best to wait until autumn to eat these apples—let them rest a bit!
"Golden Delicious"
Golden Golden Delicious apples They came to us from North America. They were bred in 1905, quite by accident. But what a stroke of luck! Today, these fruits with their juicy, sweet flesh and yellow, rough skin are adored all over the world, and in their native USA, the Golden Delicious has become the second-most-growing variety, as well as the state apple of West Virginia. These apples are good not only fresh but also in baked goods. They're also a great choice for salads, as their flesh barely oxidizes when exposed to air.
Fuji
As you might suspect from the name, the homeland Fuji apples The Fuji apple originates from Japan. Bred in 1939, these large fruits with a matte skin and raspberry blush possess a stunningly crisp flesh with a syrupy-sweet flavor. Fuji apples are harvested late—at the end of October—as a winter apple variety. They have a tartness at harvest, which fades with storage. These apples are delicious not only fresh but also in baked goods, salads, and preserves.
Fuji recipes:
Baked apples with a crispy oatmeal cinnamon topping
Waldorf Salad with Bacon
Today, many apples that came to us from afar are successfully cultivated in our country, especially in its southern regions.
There are varying opinions about "foreign" fruits, but one thing is certain: Russian consumers now have no shortage of apple choices. As the saying goes, there's something for every taste!
Apple varieties:
Many people are wary of foreign apples. They're too large, glossy, and beautiful. And, indeed, for better transportability and storage, imported fruits are treated with various chemicals. Nevertheless, imported apples have become a permanent part of our lives. After all, in winter, you often can't get any others! So, it's worth getting to know them better. To know them, so to speak!
Idared
Idared apples Idared apples were bred in the United States in 1935. These fairly large, greenish-yellow fruits with a red blush have a sweet and tart flavor and a distinct aroma. The firm flesh of the apples becomes soft during storage. Idared apples are excellent for compotes and dried fruit. In Poland, this variety is the most widely grown for export.
Granny Smith
Granny Smith variety The Granny Smith apple originated in Australia a century and a half ago. It was no coincidence that it received its name—"Granny Smith," aka Anna Maria Smith, an elderly Australian woman, was the creator of these large, bright green, sweet-and-tart apples. Today, the Granny Smith is one of the most popular apple varieties in the world. These juicy, hypoallergenic, and low-calorie apples are prized by dieters and those prone to allergies. Granny Smith apples are delicious both fresh and in a wide variety of dishes. They are excellent in salads because they resist oxidation in the air and, therefore, "browning." These apples are also ideal for pies. Granny Smith apples have an interesting characteristic: they are completely odorless.
Recipes with Granny Smith:
Pumpkin soup with cream and apple-cranberry dressing
Salad with beets, apples and goat cheese
Gala
Gala apples The Gala apple was developed in New Zealand over half a century ago. These medium-sized, yellow-green fruits with red stripes are very popular in North America, where they are considered the most delicious apples for fresh eating. Juicy Gala apples have firm, moderately sweet flesh with a hint of vanilla, and their delicate skin is very easy to chew. These fruits are also excellent for baking, compotes, and jams.
Recipes with Gala apples:
Apple Crisp with Granola in a Skillet
Fruit pastilles
Waldorf Salad with Apple Dressing
"Jonathan"
Jonathan apples They were developed in the late 19th century and are native to the United States. The fragrant and very juicy yellow-green fruits with a dark red blush are medium-sized and have a wine-sweet flavor. Jonathan apples ripen in late September and keep until mid-spring. They are excellent for baking, jam, preserves, sauces, and juices. However, they are not ideal for whole-baking—they don't hold their shape well and tend to spread.
Pink Lady
These sweet and sour, juicy, and crisp apples with a deep red blush are native to Australia. They were developed in 1975. Besides being delicious, these rounded fruits are also considered one of the healthiest apples. Australian scientists have discovered that the "pink lady" apple contains the highest amount of flavonoids, which have antioxidant properties and protect against many diseases, including cancer.
Red Delicious
A very common variety Red Delicious apples The Red Delicious apple was bred in North America back in 1880. Its large, bright red fruits with yellow speckles have a conical shape, a distinct aroma, and a sweet, slightly tart flavor. The apple flesh is tender and juicy. The Red Delicious variety is very popular in the United States.
Recipes with Red Delicious:
German apple pancakes
Apple sauce in 10 minutes
Braeburn
Bred in 1952 in New Zealand, Braeburn apples They have become a favorite in Europe. The yellow-green, red-striped fruits have a very juicy, crisp flesh and a unique sweet-wine flavor with a caramel aroma. Furthermore, these apples store well—they can be eaten until May. They are delicious both fresh and in pies, sauces, and salads.
Recipes with Braeburn:
Sweet and sour red cabbage soup
Cider and Spice Cocktail
Red Chief
Dark red glossy Red Chief apples, bred in the USA, are a clone of the Red Delicious. These large, firm fruits have a sweet, almost tart flavor, but they're not exactly juicy. Red Chief apples ripen in late September but reach their peak flavor 2-3 months after harvest. The fruits have a natural waxy coating and a long shelf life—about 7-8 months.
Gloucester
Gloucester apples These apples were developed in the mid-20th century by German breeders. The bright crimson fruits with smooth, glossy skin have a distinctly sweet flavor with a slight, almost imperceptible tartness. These apples can be used to make compotes and purees with little added sugar. Incidentally, the Gloucester apple develops its flavor gradually, becoming especially distinctive by January. So, it's best to wait until autumn to eat these apples—let them rest a bit!
"Golden Delicious"
Golden Golden Delicious apples They came to us from North America. They were bred in 1905, quite by accident. But what a stroke of luck! Today, these fruits with their juicy, sweet flesh and yellow, rough skin are adored all over the world, and in their native USA, the Golden Delicious has become the second-most-growing variety, as well as the state apple of West Virginia. These apples are good not only fresh but also in baked goods. They're also a great choice for salads, as their flesh barely oxidizes when exposed to air.
Fuji
As you might suspect from the name, the homeland Fuji apples The Fuji apple originates from Japan. Bred in 1939, these large fruits with a matte skin and raspberry blush possess a stunningly crisp flesh with a syrupy-sweet flavor. Fuji apples are harvested late—at the end of October—as a winter apple variety. They have a tartness at harvest, which fades with storage. These apples are delicious not only fresh but also in baked goods, salads, and preserves.
Fuji recipes:
Baked apples with a crispy oatmeal cinnamon topping
Waldorf Salad with Bacon
Today, many apples that came to us from afar are successfully cultivated in our country, especially in its southern regions.
There are varying opinions about "foreign" fruits, but one thing is certain: Russian consumers now have no shortage of apple choices. As the saying goes, there's something for every taste!
Article author: TopCook
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