Apples – the most popular fruit in the world
It is believed that silk traders first brought the apple to ancient Rome from Kazakhstan where the trees were cultivated and prized for their fruit. Romans took the cultivated fruit with them to England when they conquered the country. Apple-growing then became common in England and many other parts of Europe.
There is also evidence dating back to the Iron Age that apples were eaten and preserved in prehistoric lake dwellings in Switzerland.
Earliest writings by inhabitants from China and Egypt mention that man was budding and grafting fruit trees as early as the first century.
In New Zealand, apple trees, along with pear trees, first arrived in New Zealand in 1819 with the missionary Samuel Marsden, and were planted at Marsden’s mission settlement in Kerikeri. The country’s oldest fruit tree, near the Stone Store, still bears fruit today.
What makes an apple good for cooking?
Most apples that are high in acid, such as Granny Smith and Braeburn, hold up best during cooking. Acids enhance our perception of other flavours, and because heat tends to dissipate aromatic molecules, cooked dishes made with high-acid apples retain more flavour. Acids are also necessary to strengthen pectin (the “glue” that holds fruit cells together), which helps apple slices keep their shape. Apple varieties with less air, Braeburn, are best for baking whole because they won’t collapse as their water evaporates, their juices concentrate, and their cells contract.
If you are wanting the apples to breakdown (i.e. for applesauce) choose apples with less air like Golden delicious.
Storage
Can one bad apple spoil the whole bunch?
Jostling and impact injuries can bruise an apple, leaving behind soft brown spots that are easily attacked by the fungus Penicillium expansum. Known as blue mold or soft rot, P. expansum rapidly spreads from one bad apple to those nearby, particularly in warm, humid conditions, which encourage mold growth.
Properly stored apples will taste crisp and juicy months. Minimize bruising and untimely rotting, by careful handling. Keep apples in the refrigerator to slow their natural ripening processes and discourage mold growth.
Ambrosia
A variety originally developed in Canada this blush pink/red apple with a pale yellow background is now grown by Yummy in the Hawkes Bay.
Ambrosia™’s sweetness doesn’t actually mean it has a higher sugar content, it’s low fruit acidity means we simply perceive it as sweeter. Lower fruit acidity also makes Ambrosia™ easier for you to digest.
AVAILABLE MARCH – OCTOBER
Ballarat
A traditional cooking apple, Ballarats have an intense tart flavour and light, fluffy texture when cooked – perfect for your favourite apple recipe.
AVAILABLE EARLY MARCH – JULY
Braeburn
This favourite Kiwi apple has a tart flavour and dense, crunchy flesh.
AVAILABLE MARCH – DECEMBER
FUJI
The thick skin of the Fuji apple is light red with a yellow blush, and sometimes lined with red stripes. Sweeter than most apples, Fuji apples have a dense flesh that is sweet and crisp. Low in acid, the flavour is mild yet sweet.
Named after Mt. Fuji in Japan, Fuji apples are a cross between Red Delicious and Ralls Janet, first discovered in Fujisaki in the late 1930s.
AVAILABLE APRIL – SEPTEMBER
Granny Smiths
A versatile apple, great for both cooking & eating fresh. Look for bright green coloured skin. Granny Smiths have a fresh, tart flavour, and full of juice! The acidity mellows as they ripen (skin becomes more yellow).
IN SEASON LATE MARCH – DECEMBER
A relatively long season, Granny Smith apples store well when refrigerated due to their dense flesh.
A Grannies tale
Discovered in 1862 by Maria Ann “Granny” Smith (she had lots of grandchildren!) in Eastwood, NSW, Australia. As the story goes, Granny Maria loved to cook with crab apples, and would throw the cores out her kitchen window. One day she noticed a seedling had sprung up outside, and eventually it began to produce bright green apples, fantastic for cooking!
Mariri Red
Braeburn’s richer, redder cousin, Mariri Red has a rich, solid red coloured skin and an enhanced tart flavour…similar to its Braeburn cousin, but more intense!
AVAILABLE LATE MARCH – OCTOBER
NZ Rose
Super sweet, crisp and juicy, NZ Rose has a very thin skin which must be handled with care.
AVAILABLE MARCH – NOVEMBER
Red Delicious
An old favourite, Red Delicious apples have a deep red skin loaded with anti-oxidants, and bright white flesh. Red Delicious have a very mellow flavour, with a just hint of sweetness – very refreshing!
IN SEASON FROM MID MARCH – SEPTEMBER
Royal Gala
A Kiwi favourite, Royal Gala is a high-colour version of the original Gala strain. Look for bright red stripes, on a white background. These early season apples are sweet and crisp with a light, juicy flesh!
IN SEASON FROM EARLY FEBRUARY
Jazz
A cross between the two popular varieties – Gala and Braeburn, this bright red apple is crisp and juicy.
IN SEASON FROM APRIL
Pink Lady
Crossed between a Golden Delicious with a Lady Williams the Pink Lady is medium-sized and manages to be both tart and sweet at once.
IN SEASON FROM APRIL
Pacific Rose
Rosy pink in colour with yellowish flesh, the Pacific Rose is typically sweet, very juicy and extremely crisp. It was developed in New Zealand in a HortResearch breeding programme which crossed Gala with the New Zealand heritage variety Splendour.
IN SEASON FROM APRIL
Source Yummy NZ, 5 Plus A Day NZ
