Apple
About
A pome that matures in late summer or autumn, and cultivars exist in a wide range of sizes. Commercial growers aim to produce an apple that is 7 to 8.5 cm in diameter, due to market preference. Some consumers, especially those in Japan, prefer a larger apple, while apples below 5.5 cm are generally used for making juice and have little fresh market value.
Growing
There are more than 7,500 known cultivars (cultivated varieties) of apples. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock. Different cultivars are available for temperate and subtropical climates. Commercially popular apple cultivars are soft but crisp. Modern apples are generally sweeter than older cultivars, as popular tastes in apples have varied over time. Most North Americans and Europeans favor sweet, subacid apples, but tart apples have a strong minority following. Extremely sweet apples with barely any acid flavor are popular in Asia.
Local
Common Recipes
Varieties
Dessert or Table Apple
Grown for eating raw - often part of salads
Cooking Apple
Used primarily for cooking - baked in pies, cooked into sauces and spreads like apple butter, and other baked dishes
Cider Apple
Grown for their use in the production of cider
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
-
USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
