Sweet apple
history
We owe a debt of gratitude to the ancient
Roman horticulturists. Without their efforts, the apple
would still be a virtually inedible wild fruit. During the
7th century BC, apples were so rare and expensive that
newlyweds were required to share one apple on their wedding
night.
Sweet apple
varieties
The quest continues. In case you haven't
noticed, there are apple varieties that you likely never
heard of just a few years ago. Like other produce, the
varieties of apples on your grocer's shelf are selected for
their marketability and profitability. This means that they
are the most disease resistant, attractive, and have the
best storage and shelf life of the varieties available. For
instance, we never see the Early Transparent apples anymore
because they are very fragile and they do not keep well.
Apple season
The apple season is endless as the world has
two apple growing seasons, one from the northern hemisphere
and one from the southern hemisphere with New Zealand being
a big source for the spring market in the United States. The
genetic structure of the apple tree makes it necessary to
have at least two months at or near freezing during their
dormant cycle or they will not bear fruit. This requires
that they grow only in the north and south temperate zones.
Preserving
apples
Packing and storage of apples has become a
science with the application of wax to preserve freshness
and to improve the appearance of the fruit. The industry has
the capacity to store over 100 million crates of apples in
humidity and temperature controlled atmosphere. The presence
of oxygen accelerates the ripening and aging of apples in
storage, so a certain carbon dioxide level is maintained in
order to extend the storage life of the fruit. This advanced
technology has taken the apple out of the seasonal category,
and has made them available all year round.
Health Benefits of
Sweet Apples
For eating out of hand, apples are second
only to bananas in popularity. We know; "an apple a day
keeps the doctor away', as apples are very nutritious.
They are easy to digest and their acids help
to reduce fermentation in the digestive tract. They are high
in fiber, and are an excellent food for lowering blood
cholesterol, and high blood sugar. There are two categories
of apples, the 'eating' apple and the 'cooking' apple.
The eating apple is sweet and pleasant
tasting. The cooking apple is firm, tart and often has a
green skin. Apples should be eaten un-peeled, as much of the
nutrition is in and directly under the skin. Much more can
be said about the ubiquitous apple. This should be enough to
encourage you to find and enjoy a crisp, juicy, delicious
apple.
|
