Apples: 7 seasonal varieties to discover

apple vinegar

the apple is our safe haven. Hundreds of varieties allow you to feast in all seasons.

Red Delicious, the star on the decline

Until 2018, it crushed American distribution. Apple Red Delicious had nevertheless known a complicated genesis. In the 19th century, Jesse Hiatt, a farmer from Iowa, tried to eradicate the wild plant from which; she came but failed and she ended up winning a competition.

Since the 1980s the era of supermarkets where consumers shop by eye; its flamboyance had propelled it to the top of sales. But, today, it’s been overtaken by new, crunchier, and less bland flavors.

Granny Smith, the tangy tonic

You can recognize her by her green, almost fluorescent skin. Its flesh is white and tart. Apple Granny Smith is what is called a random seedling. In 1868, an old English lady living in Australia, Maria Ann Smith (granny in English), allegedly placed apple cores from the market in her Sydney garden to make compost.

The fruit, resulting from this recycling process; is excellent to eat or in salads, because it oxidizes slowly. Every year in October, he has his own festival in Eastwood, his home suburb that he put on the world map.

Pink Lady, the heart is its authenticity

This midinette made a remarkable entrance in our supermarkets ten years ago. Designed by Australian horticulturalists John Cripps in 1973, the Pink Lady quickly got her pastel pink dress rustled. Registered trademark, the first to have had its club of European producers, it meets strict specifications specifying its color, texture, and sugar-acidity ratio. A heart-shaped sticker is a guarantee of its authenticity. Its aromas of vanilla, honey; and spices enhance delicacies such as baked apples, crumbles, or muffins.

apple: Gala, the colorful sweet

Its name already evokes its garment of light. Scarlet on a golden yellow background, apple Gala, born in the 1930s in New Zealand, lit up the markets from the 1960s. Crunchy and sweet, it is distinguished by its banana notes. And reigns in the kitchen. Raw, it shines in salads because it does not mask the taste of other fruits. Its firm flesh tolerates cooking well: pan-fried or baked; especially in pies, which it enhances with its color. No wonder she figures prominently in the hearts of the French, the second.

Golden, at the top of the podium

In France, she is the champion. apple Golden Delicious accounts for over a third of apple production. Ingot color and sweetly sweet, it appeals to all palates. An unexpected success for one which owes its existence to a combination of circumstances.

An American farmer, Anderson Mullins, is said to have harvested it in his orchards at the end of the 19th century, after a successful crossing of two species. It was not marketed until 1914 by the nurserymen Starck Frères who gave it its name. As good natural as it is sweet, it has been used to create many varieties with the same qualities as it.

apple: Reinette du Canada, the rustic autumnal

It immediately evokes falling leaves and evenings by the fireside. apple The gray reinette du Canada; however native to England at the beginning of the 19th century; has a rough bronze envelope and gives off a scent of undergrowth. Its melting, slightly lemony flesh gives fabulous compotes and is perfect for sweet and savory mixes, less for geometric pies. It keeps very well.

apple: Black Diamond, the fairytale princess

It’s hard to believe she really exists because she is so shimmering purple. apple Black Diamond, with such a thin skin and such a fresh taste; owes its characteristics to the strong sunshine and thermal amplitude of its native land: the Tibetan mountains of Nyingchi. It remains a rarity because, even if it is sold for 6 euros each; it takes eight years to bring it to term against two of its competitors.

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