One gala apple juice calories8/3/2023 The picture shows that the Russet apple has a unique color and shape and looks quite dissimilar to other apples. Here is an image of one single Red Delicious apple: The following data from the CRDB nutrition database shows the nutritional values of a regular 133-gram Pink Lady apple ( 22): Scientific name: Malus domestica Cripps Pink. The apples originated in 1973 in Australia when they were developed by cross-breeding a Golden Delicious with a Lady Williams cultivar ( 24).ĭespite Pink Lady’s branding, its scientific name of ‘Cripps Pink’ refers to its founder, John Cripps. Notably, Pink Lady apples were the first apple cultivar to receive a trademarked brand name for marketing purposes ( 23). The Pink Lady is among the tartest apple varieties, but it has a sweetness equal to its acidity. Pink Lady apples have an attractive pink-red color on top of a yellow-green base, with a cream to light yellow flesh. Scientific name: Malus pumila HoneycrispĪ typical medium (182-gram) Honeycrisp apple has the following nutritional properties ( 20):.In 2021, they had the third-highest production figures, only exceeded by Gala and Red Delicious ( 16). In this short space of time, Honeycrisp apples became one of the most popular apples in the United States. Interestingly, Honeycrisp apples originated through a cross-breeding program in 1960 but didn’t reach the market until 1991 ( 19). These apples have a red to pink shade covering a light-green base color, which shows in different proportions depending on the apple.Īs their name suggests, Honeycrisp apples have a crisp texture and a sweet taste. Two whole Honeycrisp apples and a half are shown in the image below: Here are the typical nutritional values for a medium-sized (167-gram) Granny Smith apple ( 18): Scientific name: Malus domestica Granny Smith.They have the fifth-highest production levels out of all apples in the United States ( 17). The Granny Smith originated in New South Wales, Australia, in 1868, named after the lady who discovered it Maria Ann Smith ( 16).Īt present, Granny Smith apples are among the most produced types of apples globally. However, they also have a sweetness to them and a refreshing, juicy, and crisp texture. These apples are slightly tart and tangy, which may or may not be a good thing, depending on personal preference. The skin also has little white specks visible when looking at close range. Granny Smith apples have a uniform green color, and it is a darker shade of green than most apples. Here are the nutritional values for a regular-sized Bramley apple (200g) ( 4).īelow we can see what a regular Cortland apple looks like: Taste: Slight sweet notes but very tart, very sour.Scientific name: Malus domestica Bramley’s Seedling.Generally speaking, Bramley apples are always used in cooking as they are too sour to eat raw. Due to this, using them in cooking (which typically makes apples taste sweeter) helps retain the tart and tangy notes. These apples are much tarter than other apples and very sour. One reason why they are a popular cooking apple is their taste characteristics. Instead, they have an uneven shape, and one side is often larger (or raised) than the other.īramley apples are also known as ‘cooking apples’ due to widespread culinary use. Yes, they do! About half of the apple’s Vitamin C content is found just under the skin and most of the apple’s insoluble fiber is found in the skin, too.Unlike most other apples, Bramley apples do not have a smooth and uniform shape. Do not rinse until just before ready to use.ĭoes an apple peel contain a lot of its nutrients? Always wash your apples before consuming. To avoid discoloration, keep the surface of apples dry. Without ethylene, some items, such as bananas, would never ripen. Ethylene actually speeds up the ripening of other produce items, so keep apples in a plastic bag to help prevent this from happening. Apples also emit a non-harmful, naturally occurring gas called ethylene. To prevent this from happening, simply keep them away from strong-smelling foods, such as onions and garlic, or keep apples enclosed in a plastic bag. Well-stored, bruise-free apples can last as long as 90 days!Īpples tend to absorb flavors from strong-scented foods. Warm temperatures speed up ripening and can cause apples to soften, so refrigerate apples to make them last longer. The ideal apple will be smooth, blemish-free, and firm to the touch. When selecting apples in the store, steer clear of apples with bruises or blemishes.
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