SMIRNOFF GREEN APPLE VODKA RECIPES | SMIRNOFF GREEN APPLE VODKA RECIPES SMIRNOFF GREEN APPLE VODKA RECIPES SMIRNOFF GREEN APPLE VODKA RECIPES Main menu Smirnoff Green Apple Vodka Recipes green apple The control knob for the cockpit’s emergency oxygen supply. The Granny Ramsey Smith green apple is a tip-bearing apple cultivar. It originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith (née Sherwood, b. 1799, d. 9 March 1870), from whom comes the name. Crisp, tart Granny Smith apples. smirnoff vodka was named Gold Medal winner at the San Francisco World Spirits Competition 2003. Smirnoff is a brand of vodka now owned and produced by the British company Diageo. The Smirnoff brand began with a vodka distillery founded in Moscow by Pyotr Arsenievich Smirnov (1831–1898), the son of illiterate Russian peasants. It is now distributed in 130 countries. Vodka brand.

In the YM episode The Moral Dimension the brands of all sorts of spirits are used as a secret code to get to the security communications room. That room is filled with booze to surpass the Islamic law against drinking at the Qumrani reception. recipes A set of instructions for preparing a particular dish, including a list of the ingredients required (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin’ Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01. A medical prescription A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

Something which is likely to lead to a particular outcome (recipe) directions for making something vodka An alcoholic spirit of Russian origin made by distillation of rye, wheat, or potatoes Eric David Harris (April 9, 1981 – April 20, 1999) and Dylan Bennet Klebold (September 11, 1981 – April 20, 1999) were the high school seniors who committed the Columbine High School massacre. They killed 13 people and injured 21 others. Three people were also injured as they escaped the attack. unaged colorless liquor originating in Russia Vodka (водка, горілка, horilka wódka, vodka, vodka) is a distilled beverage and one of the world’s most popular liquors. It is composed primarily of water and ethanol with traces of impurities and flavorings. Vodka is made from the fermented substances like grain and potatoes. Green apple Apple Varieties Apple Varieties THE APPLE VARIETIES OF ROYAL OAK FARM ORCHARD Varieties By Ripening Date.

Pristine - The scab resistant Pristine apple is the most crisp and sweet of our summer apples. It is a newer apple variety developed by the Purdue, Rutgers, Illinois Co Op in 1994. It is a descendent of the Camuzat apple. Beautiful lemon-yellow apple with a perfect finish. This high quality apple is very productive and is a good keeper for an early apple. It is best eaten fresh. Good for eating, baking, sauce, and juice. Red Free - (early Jonathan) Developed by Purdue University and introduced in 1981. Without a doubt, one of the best early apples and is scab resistant. Explosively aromatic! Attractive glossy red fruit, medium size. Flesh is light colored, crisp and juicy with excellent flavor. Good for eating, sauce, and juice. Parentage includes Jonathan, Rome, Melba and Wealthy. Dandee Red - Dandee Red is an exciting apple that is a blend of Paula Red and Summer MacIntosh. It is 100% full, red, blush with pleasingly tart, crisp, creamy white flesh. It has exceptional holding ability and shelf life for an apple in this early season.

Dandee Red is an exceptionally high quality early apple with wonderful McIntosh characteristics. Superb for fresh eating, sauce, pies and baking. Coming in 2018. Zestar - Finally, an early season apple with a crisp, juicy texture, and an exciting zesty flavor with a hint of brown sugar! Zestar is juicy with a light, crisp texture and maintains its great taste and crunch for 2-2 1/2 months in refrigeration. For our customers this means an apple that will give them a zesty crunch after hours in a lunchbox, days in a fruit bowl, or weeks in a refrigerator. Zestar was introduced in 1999, from a hybridization of State Fair x MN 1691. Good for eating, baking, sauce, and juice. Sansa - The Sansa Apple is beautiful, colorful, firm, juicy, crisp and sweet. With an interesting background (international in creation from pollen from Japan and New Zealand!) this apple is worth the fuss! Great dessert apple!

Released in 1988 after 20 years of researching the seedlings from this international effort between pollen from the Japanese Akane and the New Zealand Gala Ginger Gold - The Ginger Gold is crisp, tangy, sweet, and juicy and a favorite among apple aficionados. Quite attractive mix of green and yellow with a red blush. It stays white and crisp once cut so makes a nice snack, is great on your cheese platter, perfect in a salad, or bake or cook with it. Limited availability (August - October) so get them while you can! Originally from Virginia and may be a cross of a Golden Delicious and a Pippin. It was found in an orchard among twisted uprooted apple trees in the foothills of the Blue Ridge Mountains. Jonamac - A medium-sized Jonathan/McIntosh cross which ripens a few days prior to McIntosh. Sour flavored and tender fleshed like McIntosh. Has wonderful McIntosh-like aromatics. Not a good keeper. Good for eating, baking, sauce, and juice. Blondee - A superior early yellow apple. This sweet, crunchy fruit features smooth skin and bruise-resistant flesh. Occasionally blushed on exposed areas. Holds several months in storage.

Good for eating fresh or in desserts. Discovered in 1998 in Ohio. Ripens mid- to late-August or early September. Best pollinators: Granny Smith or any Golden Delicious. Royal Gala - Developed in New Zealand, this apple is a cross between a Golden Delicious and and a Kidd's Orange Red. An excellent eating apple. Fair for baking. Flavor is mild and sweet. Gala's keep very well, especially when refrigerated. For folks with a sweet tooth, Gala is at its best eaten out of hand! Ozark Gold - A large-sized early Golden Delicious/A1291 cross introduced in 1970. Sweet flavored like Golden Delicious, but bright yellow with a red blush in color. The flavor is mild and juicy with some tartness at the beginning of its season. When properly matured, flavor improves greatly. This apple is great for fresh eating and processing (sauces, pies, baking) and can be stored 2 months. Spurmac (McIntosh) - The Spurmac is a strain of the McIntosh apple which originated in Eastern Ontario nearly 200 years ago.

Spurmac is a medium size apple, which is red in color with green background. It is juicy, crispy, becoming mild and nearly sweet when ripe, very aromatic with a white flesh. It is excellent for eating fresh and can also be cooked in pies or made into sauce. Honeycrisp - The HoneyCrisp is juicy, sweet as honey and considered amazingly crisp! It can be eaten as a snack added to salads or cooked. A favorite among many, even non-apple lovers - a perfect apple! Originating in the U.S. as a cross between a Macoun and HoneyGold. It took 30 years to perfect before they brought it to market in the early 1990s. Senshu (Fuji) - A cross of Fuji and Toko, introduced in 1980. Available in early fall, this Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. Its mellow flavor tastes slightly like a Jonagold. Best when eaten out of hand.

Auvil Early FujiÂ® - Auvil Early Fujiâ¢ was discovered by the late world famous, Washington state apple grower, Grady Auvil, who was a real pioneer in the fruit industry. It has all the attributes of regular Fuji, but harvests 5-6 WEEKS earlier, so by mid-September in most areas you able to pick fully mature, beautiful red Fuji. The fruit flavor, tree structure and growth habits appear to be identical to other Red Fuji sports. Good for eating, baking, sauce, and juice. Jonafree (Jonathan) â A scab resistant Jonathan that is tart, rich, and has real apple flavor. Offspring of Spitzenberg, first described in 1826. A medium sized apple with thin, bright red-blushed skin contrasting sharply with the crisp, juicy, yellowish white flesh. Many Midwesterners consider Jonathan the best flavored apple in the world! Very crisp and great for baking, sauce, and juice. Tends not to break down when baked. Cortland - A cross between Ben Davis and McIntosh.

Big, red with dark stripes, perfumed, slightly acid, very good flavor, Cortland is, with McIntosh, the archetypical American apple. A tart, large apple with crisp white flesh. When cut, the Cortland retains white color longer than other varieties, making it especially good for pies and salads. Good for baking, sauce, and eating. Sept. Wonder Fuji - Same Fuji flavor, up to six weeks sooner! This variety gives colder zones an opportunity to grow these popular apples and enjoy their superior homegrown flavor. Introduced circa 1997. Cold-hardy. Its main characteristic is the lovely pink speckled flush over a yellow-green background. It is also crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing (especially if slightly chilled). Liberty - A scab resistant hybrid involving Macoun released about 1978. A medium to large, dark-red-over-green-background skinned apple in the 'McIntosh style'. Liberty has superior dessert quality as the flesh is very white, crisp, juicy, and tender. The flavor is tart/sweet, somewhat perfumed, and improves in storage. Good for eating, baking, sauce, and juice.

SnowSweetÂ® - is becoming increasingly popular because of its delightful sweet taste, with a slight tart balance and rich overtones. Plus, it has a unique characteristic that salad makers love. The fruit's snowy white flesh is very slow to oxidize and turn brown after cutting. SnowSweetÂ® can be sliced for snacking or cut for salads well in advance and dishes maintain an appetizing appearance. SnowSweet is a hybrid between Sharon and Connell Red. Good for eating, baking, sauce, and juice. Empire - A Red Delicious/McIntosh cross from the Geneva N.Y. Experiment Station. Medium sized, round, dark red apple of gorgeous appearance; sweet, juicy, firm, and aromatic. At its peak, Empire "cracks" when you bite it. A great apple for kids. Good for eating, baking, sauce, and juice. Red Delicious - This tough skinned, juicy, rather coarse textured apple is so well known it needs no description. Good for eating, sauce, and juice. Smoothee - This Golden Delicious apple was found as a seedling in West Virginia, USA, in the 1880's.

It is a medium to large apple, green when harvested, ripening to a golden yellow colour. The skin has conspicuous lenticels. The flesh is green-white and crisp and the taste is sweet, fragrant and juicy. It is a superb eating apple. It is very good for baking, holding its shape, and excellent for use in salads. Jonagored â Royal Oak Farm's most famous apple, Jonagored is a cross between a Jonathan and Golden Delicious. The biggest selling apple in Europe and Japan. An excellent eating apple with a sweet-tart flavor. Crisp, creamy-yellow flesh. Consistently rated as one of the finest culinary apples. A good pie apple, and considered a fair apple for sauce and great out of hand. Ultra Gold - This smooth glossy skinned Golden Delicious originated in Stark Brothers' test orchard. Less yellow, sometimes flushed with light red blush; crisp, juicy, sweetly aromatic; occasionally musky, mellow and honey flavored. A long-lasting, all-purpose apple good for snacking and cooking. Excellent for sauce, pies, and juice when mixed with another variety. Red Rome - Rome originated from a sprout that developed from below a graft in the 1820's.

Glossy red skin; firm, white flesh with tart flavor. Flesh is crisp, firm and mildly tart. Rome stores well. Traditional apple for pies, sauce, and juice. Best when blended with one or two other varieties. CandyCrispÂ® - CandyCrispÂ®, another great apple discovered in New York State. CandyCrispÂ® is 100% sugar, no acid, and is one of the juiciest apples we have ever bitten into! A disease-resistant apple with sweet, firm yellow fruit and flavor similar to pear Picked at just the right time CandyCrispÂ® has what is described as a very distinctive Pear flavor. This apple is great for all culinary purposes and is best eaten fresh, but can store for up to four months. Good for eating, baking, sauce, and juice. SunCrisp - A 'Golden Delicious',('Cortland' x 'Cox') cross from the New Jersey apple breeding program developed at Rutgers University and named in 1994. Flesh is whitish yellow, very firm and juicy. Flavor is tart at harvest, but becomes sweeter in storage. A very unique taste. Color is almost orange like.

Very late in the season, SunCrisp are very hard and crisp. Crispin (Mutsu) - Bred from Golden Delicious by crossing with Indo. Renamed Crispin in the United Kingdom and New York. A very large, firm, greenish yellow apple with a sweet, cocktail of flavors, including a hint of anise. Juicy and refreshing. Absolutely outstanding dessert quality. Firm, dense texture which is consistent for cooking. Good for eating, baking, sauce, and juice. Regent - The Regent is a mid-sized variety of apple that has a bright red outer skin with pale green markings and a cream-colored crisp, juicy inner flesh. This apple has a sweet flavor similar to a Jonagold apple and is an excellent apple for salads, baking, cooking, or for eating out of hand as a snack. It freezes well for keeping longer periods of time as well which makes it good for eating, baking, sauce, and juice. Braeburn - A seedling from New Zealand with the right stuff. Usually eaten as a light olive green apple overlaid with striped muted red, this apple is crisp, sweet, and has very good flavor.

It is excellent stewed (applesauce), needing little or no sugar. Good for eating, sauce, and juice. Goldrush - First disease resistant release (from Purdue) with world class eating quality and shelf life. Medium sized. Greenish-yellow coat with some russet. Semi-tart. Keeps as well as Fuji. Good for eating, baking, sauce, and juice. Granny Smith - The Granny Smith, green apple, originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith, where the name "Granny Smith" comes from. It was introduced to the United States in 1972 by Grady Auvil, who also gave us the Auvil Early Fuji. Granny Smith apples are light green in color. They are crisp, juicy, tart apples which are excellent for both cooking and eating raw. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples. Good for eating, baking, sauce, and juice. Fun Apple Facts for Kids - Interesting Information about Apple Trees Apple Facts for Kids Check out our fun apple facts for kids.

Learn interesting information about apple trees and popular apple varieties that you might find in your lunch box. What kind of naturally occurring poison do apple seeds contain? How many calories does the average apple have? Find out the answers to these questions and much more with our fun apple facts for kids! Apples are the fruit of apple trees and are one of the most widely grown tree fruit. Millions of tonnes of apples are grown every year. There are thousands of different varieties of apples including Fuji, Gala, Red Delicious, Golden Delicious, Pink Lady and Granny Smith. Granny Smith apples originated in Australia in 1868 accidentally after a chance seedling by a woman named Maria Ann Smith. While most apples are eaten fresh, they have other uses including juice making and cooking. The apple tree originated in Central Asia. China is the leading producer of apples. Apples were taken to North America by European settlers. Apple trees can be vulnerable to a number of different diseases and pests. Chemical sprays are often used to limit the damage but organic methods are also popular. Honey bees are commonly used to pollinate apple trees. Apple trees typically blossom in spring with fruit maturing in autumn. Apple seeds contain a cyanide compound.

Our body can handle small doses of this naturally occurring poison so you'd have to eat a huge number of seeds for it to have an effect, and even then the seeds are covered in a protective coating which keeps the cyanide compound safe inside. An average apple contains around 130 calories. It is believed that the saying "An apple a day keeps the doctor away" originated in Wales in the 19th century. Sadly eating apples doesn't guarantee good health but they do have nutritional value and potential health benefits. The apple genome was decoded in 2010. Contact History The Western North Carolina Farmer's Market opened in 1977. Soon after, in the fall of 1980, Moss Farms began selling their fruit in one of the wholesale open-air sheds and continue to do so today, providing fresh, mountain-grown apples to the public from late August through November. The market is open seven days a week year round and is conveniently located near the historic Biltmore Estate on a thirty-six acre site with indoor retail and food booths. For more information and pricing, please contact Renae Moss Brooks at 828.768.7775.

Moss Farm Apple Varieties Arkansas Black Generally dark red on the tree, the apples grow darker as they ripen, becoming a very dark red. With storage the skin continues to darken. The flesh is notably hard and crunchy when fresh, though it does soften somewhat with keeping. Fairly tart when fresh-picked, the apples mellow with storage. Arkansas Blacks are considered an excellent keeping apple, keeping for six months in good storage conditions. Cameo The Cameo was discovered by chance by the Caudle family in a Dryden, Washington orchard in 1987. Its parentage is uncertain; it may be a cross between a Red Delicious and a Golden Delicious, since it was found near orchards of those fruits. It is bright red striped over creamy orange, firm and crisp with an aromatic flavor. It is rapidly becoming a favorite and is good for eating, salads, and baking. Cortland The Cortland is a cross between Ben Davis and McIntosh. The flesh is very white and juicy and is crisp and tender. It was developed by N.Y. Agricultural Experimental Station and is sometimes called the "Christmas Apple" because of its unique red and green coloring.

It is considered a sweet/tart apple and is used for salads, cooking, and eating. Fuji Native to Japan in the 1930s and named in honor of Mount Fuji, this apple is a Japanese cross of the Ralls Janet and the Red Delicious. Japan introduced this popular apple to the United States in the 1980s. It is sweet, juicy with a crisp flesh and is good for eating, in salads, and in applesauce (often without added sugar). Gala Continually gaining popularity in American markets, the Gala apple is native to New Zealand. A cross between Kidd's Orange Red and Golden Delicious, Gala apples were introduced into the United States in the early 1970s. Yellow-gold with attractive colorful highlights, this apple is considered to be one of the sweetest of all apple varieties. Ginger Gold Ginger Gold is famous as the apple that Hurricane Camille brought forth. Camille brought floods to Nelson County, Virginia in 1969, and the orchards of Clyde and Frances "Ginger" Harvey were badly washed out. In recovering the few surviving trees around the edge of one Winesap orchard, another tree was found which Clyde Harvey recognized as being different.

It was planted with the rest but was found to produce yellow rather than red fruit. An extension agent identified the parents as Golden Delicious and Albemarle Pippin and was eventually named after Clyde Harvey's wife, Ginger. They are popular in salads because they don't turn brown. Golden Delicious An all-purpose variety, Golden Delicious apples are pale green to golden-yellow in color. It has a sweet taste that can be enjoyed raw or cooked. The more yellow, the sweeter it is. An American apple, the Golden Delicious had its beginning as a chance seedling on the West Virginia farm of Anderson H. Mullins in 1890 in Clay County and was originally named Mullins Yellow Seedling. Later in 1916, this apple was renamed the Golden Delicious. Granny Smith Granny Smith apples originated in Australia in 1868 from a chance seedling propagated by Maria Ann Sherwood Smith (1799-1870) hence the name. They are found wild in New Zealand; it was originally introduced to the United Kingdom in 1935 and the United States in 1972 by Grady Auvil. Granny Smith apples are a light speckled green color.

They are crisp, juicy, and tart apples which are excellent for both cooking and eating raw. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples, posing problems for denture wearers. Honeycrisp The Honeycrisp is characterized by an exceptionally crisp and juicy texture. The outstanding flavor and texture can be maintained for at least six months in refrigerated storage. It has consistently ranked as one of the highest quality apples in the university of Minnesota sensory evaluations. It was developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center. Released in 1991, the Honeycrisp, once slated to be discarded, has rapidly become prized for its sweetness, firmness, and tartness. Jonagold The Jonagold apple offers the sweet-tart flavor of the Jonathan and the juicy texture of the Golden Delicious. Jonagolds usually have a yellow background and an orangish-red blush. Its color and taste blend the best of both of its popular parents, the Jonathan and Golden Delicious. This apple makes a superior applesauce and is also good for baking and for fresh salads and eating.

Mutsu or Crispin Mutsu is a greenish yellow to golden yellow colored large apple, which is a cross between a Golden Delicious and an Indo (like a Granny Smith) apple. It has a creamy white, firm flesh that has a sweet flavor. It is an excellent snacking apple and is also good for baking, salads, and sauces. Pink Lady The Pink Lady is considered a tart apple and is used for salads, cooking, and eating. Red Delicious This one's a classic! America's favorite snacking apple. Good quality Red Delicious apples will be firm with smooth skin and have a rich red color that is sometimes streaked lightly with yellow. Crunchy with a mildly sweet flavor, Reds are great in salads. It was discovered as a chance seedling on the farm of Jesse Hiatt in Peru, Iowa in 1874. The variety was originally known as Hawkeye. Rome The Rome apple (also known as Red Rome or Rome Beauty) is a cooking apple originating near Rome Township Ohio in the early 1800s. It remains popular for its glossy red fruit and for its utility in cooking.

The Rome apple is rounded, all red, and very glossy, with a think skin and firm flesh. It is primarily used for baking, as its flavor develops when cooked, and it holds its shape well. It is less desirable as an eating apple, as it is not as sweet as other varieties. It comes to market in late September and is considered a good keeper. Stayman Winesap First raised by Dr. Stayman of Leavnworth, Kansas in the 1860s, it has a tangy taste. People love to make pies and cider with Stayman, but a fresh Stayman apple is an excellent eating apple. The Stayman-Winesap has firm yellow flesh, and its tart, rich wine-like taste makes it memorable. Wolf River The Wolf River is considered a tart apple and is used for salads and cooking. Apple Facts & Pictures It takes about 36 apples (approximately 1/2 bushel) to create one gallon of apple cider. Two pounds of apples make a 9-inch pie. An apple tree will start bearing fruit 8-10 years after it is planted. A dwarf tree starts bearing in 3-6 years.

Apples are a member of the rose plant family along with pears, peaches, plums, and cherries. Apples come in all shades of reds, greens, and yellows. Twenty-five hundred varieties of apples are grown in the United States; seventy-five hundred varieties are grown around the world. One hundred varieties of apples are commercially grown in the United States in 36 states. Apples are fat, sodium, and cholesterol free, and a medium apple has about 80 calories. Apples are a great source of pectin, a soluble fiber. One apple has 5 grams of fiber. The pilgrims planted the first United States' apple trees in the Massachusetts Bay Colony. Virtually all apples are still picked by hand in the fall. Americans eat an average of 20 pounds of apples every year. Twenty-five percent of an apple's volume is air-that's why they float. Most apple blossoms are pink when they open but gradually fade to white. It takes the energy from 50 leaves to product one apple. Apples are the second most valuable fruit in the United States. Oranges are the first.

The largest United States' apple crop was 277.3 million bushels in 1998. Newton Pippin apples were the first apples exported from America in 1768 to Benjamin Franklin in London. In 1730, the first apple nursery was opened in Flushing, New York. One of George Washington's hobbies was pruning his apple trees. A peck of apples weighs approximately 10 pounds and a bushel of apples weighs approximately 42 pounds. There are 4 pecks in a bushel and 8 half pecks in a bushel. One bushel of apples yields approximately 12 quarts of applesauce. Apples ripen or soften ten times faster at room temperature than if they were refrigerated. The world's largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, New York. It was 172 feet, 4 inches long. She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery. Granny Smith G Granny Smith The Granny Smith green apple is a tip-bearing apple cultivar .

It originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith (née Sherwood, b. 1799, d. 9 March 1870), from whom comes the name. It is thought to be a seed from Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser, which would make it a hybrid. Widely propagated in New Zealand , it was introduced to the United Kingdom circa 1935 and the United States in 1972 by Grady Auvil. To this day, there is an annual Granny Smith Festival in Eastwood, New South Wales at the end of October. The celebration marks not only the cultivar's local origins, but also that in the late 19th and early 20th Century the orchards of Eastwood supplied apples to the Sydney region. Sydney, with its humid subtropical climate, is not ideally suited for growing apples, but Granny Smith did notably well while other cultivars struggled. With the advent of easier transport, apples are no longer grown commercially in the Sydney region. Granny Smith apples are light green in colour.

They are crisp, juicy, tart apples which are excellent for eating raw and cooking, but mostly eating raw. They are favoured for salads because the slices do not brown as quickly as other varieties. They also tend to have a harder texture than other green apples. This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favoured for the milder areas of the apple growing regions. Granny Smith apples are widely recognised throughout the world and The Beatles' Apple Records adopted a Granny Smith apple as its symbol. When it comes to a Granny Smith Apple (Green) they are healthier than the traditional red apple, containing 50% more nutrients and nutriento calories, which help pretent against various apple related diseases. Related Media "Ode To Granny Smith" - Early 2000s song by the West Midlands based ensemble The Apple Juice Rockers. (Wikipedia) Apples, Wild Crabapples | Eat The Weeds and other things, too Wild Apple tree in October in Pownal Maine. Photo by Green Deane Malus sieversii, Hard-Core Apples Wild Apples are one of the most common over-looked foraging foods.

People take one taste, spit it out, and go on their way. Because of the story of Johnny Appleseed (who was a real person) most folks think apples aren’t native to North America. There were plenty of apples here when Europeans arrived, but they were Wild Apples not cultivated apples. What’s the difference? Taste and size. Most wild apples are small and sour, domesticated apples tend to be larger and sweeter. What most people don’t know is that wild apples can be baked or roasted (as in near an open fire or in an oven) and made very tasty. While some wild apples are too bitter to eat even after cooking many are transformed into good eats. Well-treated wild apples can be sweet. When I was a kid foraging in the Maine woods wild apples were very common. In fact, of the eight or so feral apple trees I knew of only one had a cultivated heritage. It was a Golden Delicious, and my least favorite. The rest were usually sour raw but wonderful when roasted by a campfire (and no pots to clean.) Unfortunately there are few if any Wild Apples in this area of Florida. It is simply too hot. They like northern climes and people liked wild apples, too.

No less a person than New England native Henry David Thoreau wrote a 10,000 word essay on the Wild Apple. Many wild apples are better cooked than raw. The domestic apple as we know it has been around some 6,000 years and came from Kazakhstan. There apple trees growing to 60 feet were the dominant species of the forest. That is something to think about, apple trees the size of Oaks, a forest of them… Orchards there today are remarkable in that the trees are very resistant to disease, unlike commercial crops. Further, two apples from that area — the Red Delicious and the Golden Delicious — are the parents of 90% of modern commercial eating apples. The Red Delicious was hybridized into the Fuji and the Empire, and the Golden Delicious into the Gala, the Jonagold, the Mutsu, the Pink Lady and the Elstar. The Granny Smith (below right) however, came from a back yard in Australia. One Granny Smith sprouted in 1868 It originated in 1868 from a chance seedling propagated by Maria Ann Smith (née Sherwood) born 1799, died 9 March 1870.

Researchers think the now well-known green apple was a chance cross between Malus sylvestris, a European Wild Apple — perhaps from France via Tasmania — with the domestic apple M. domestica. Widely propagated in New Zealand, it was introduced to the United Kingdom around 1935 and the United States in 1972. Each Granny Smith apple today is a clone. Actually every commercial apple is a clone. One cultivated apple that does grows in Florida is the Apple Anna, which was a chance seedling found in the Bahamas and can withstand the summer heat. Worldwide some 55 million tons of apples are harvested annually worth some $50 billion a year. Americans eat on average, as of this writing, 126 apples a year each. Meanwhile wild apples, which are free, feed mostly wildlife. Often a wild apple’s taste will be moderated because of hybridizing with cultivated apples. There are no hard and fast rules identifying which are edible raw. You just have to taste and experiment with each wild apple tree you find. They also usually have more cholesterol-reducing pectin than cultivated apples thus are added to other fruits and domestic apples when making jelly.

Incidentally, there is no such species as a “crabapple” per se. Crabapple, like “pearl onion” is a reference to size. Crabapples, like pearl onions, are small and any small apple can be called a crabapple, any small onion can be a pearl onion. The fascinating aspect of apples is that every apple seed is totally different than the parent. Something like snow flakes no two apple seeds are genetically alike thus what kind of tree each will produce is a mystery. Every named apple you eat came originally from just one seed and one tree. As mentioned above they are clones which is why it takes a long time to get a new apple into production. Besides foraging for wild apples I used to help my father make pieces of apple wood into tobacco pipes. We’d find a suitable size piece, rough cut and drill it then boil it for a few hours to drive the sap out of it. Then it was carved and sanded, and a bit of bass wood became the stem. I still have one of them around after more than 50 years. You can read about that here. If you are a hunter wild apples trees are a good place to find game.

When I roamed the woods as a boy wild apple trees were the prime place to flush partridge in the fall and later find deer. A huge variety of wildlife like the apple, among them foxes, raccoons, bears, coyotes, opossums, rabbits, squirrels, grouse, prairie chickens, and quail. They know good food when they find it. Johnny Appleseed (Howe’s Historical Collections of Ohio) Malus sieversii (MAL-us see-VER-see-eye) is the botanical title for these wild fruits. Malus is the Dead Latin word for apple, and Sieverrii honors Ivan Sievers, a Russian botanist who discovered the wild apples in 1793 in Kazakhstan but died before describing the species. The name was given by Carl Friedrich von Ledebour, who got there in 1830. The word “apple” is also from Dead Latin and means fruit.

All that said what about Johnny Appleseed (John Chapman, September 26, 1774 – March 11, 1845.) While he wore a tin pot for a hat and a burlap sack for a shirt, and went barefoot even in the winter, he was an astute businessman. He bought or got land grants ahead of settlers and started apple tree nurseries so when the settlers arrived he had trees to sell. Then he would leave his nurseries in the hands of a local and set out for the frontier again. While I am on the topic, what about eating apple seeds? There are two things we know for certain: Eating a few at a time is fine, eating a huge amount can make you ill and possibly kill you. What’s a few? What ever seeds you find in one apple is no big deal. In fact, my mother — who died at 88 — often ate a quarter of a cup of seeds at a time but that was living dangerously. For the average person of average weight the fatal dose would be around 114 average-size seeds thoroughly chewed. And what about the story that a man saved up a cup of seeds, ate them, and died from that?

Kingsbury’s book was the standard. The story got legs when a prominent expert on toxicology, Dr. John M. Kingsbury included it in his book Poisonous Plants of the United States and Canada, Prentice-Hall, 1964. Kingsbury was an associate professor of botany at New York State College of Agriculture and lectured on poisonous plants for the veterinary college. Everyone presumed Kingsbury had proof. But in 1998 in the Journal of Clinical Toxicology there was a letter to the editor grousing about folklore and “plantlore” specifically mentioning Kingsbury. That got me interested in the veracity of the death-by-appleseed story. To be specific I wanted to know the name of the man who ate a cup of apple seeds, where, and when did he die? Basic facts. After all, Kingsbury’s inclusion in his book gave the story legitimacy and it has been quoted extensively ever since. Kingsbury’s bibliography quoted two authors more than two decades earlier: Reynard, G.B., and J.B.S. Norton in Poisonous Plants of Maryland in Relationship to Livestock. Maryland Agricultural Experimental Station, Technical Bulletin.

A10, 1942. 312pp. That would make sense as they and Kingsbury had an interest in plants that were toxic to farm animals. On page 276 of the 72-year old bulletin Reynard and Norton write about prussic acid harming livestock. (Amygdalin is essentially a sugar and cyanide molecule which is safe until digested where upon it releases hydrogen cyanide which used to be called prussic acid.) The cyanide blocks the uptake of oxygen by red blood cells causing asphyxiation. How much material, how chewed the material is, the liquid dilution of the material in the stomach, and how many stomachs you have and your size all affect the extent of the poisoning. In the listing of plants that can harm animals via prussic acid Reynard and Norton include flax, wild black cherry, wild red cherry, choke cherries, peach (kernels) plums, cherry (seeds) apple (seeds) sorghum, lima beans, arrow grass and manna grass.

Original Apple Seed Reference They note in the last paragraph (to your left:) “Apple seeds are mentioned, not as having caused stock-poisoning, but because of the fact that one instance was recorded from personal inquiry in which an adult man was killed following eating a cup of these seeds at one time. The seeds had been saved up, apparently thought to be a delicacy in small amounts and upon being eaten developed enough of the deadly prussic acid to cause this tragic death. The instance is recorded here as a caution to others who might attempt to eat more than a few of these seeds at any one time. Previous investigators have reported that apple seeds contain appreciable amounts of amygdalin from which prussic acid is developed, but actual reports of poisoning are rare. “ So rare they didn’t or couldn’t say who actually did die from eating apple seeds if anyone ever did. Their reference — a personal inquiry — is as weak as Kingsbury’s. Without a name, a time and place it is but an early urban legend. It may be that someone indeed did died from eating a cup of apple seeds. It is theoretically possible.

I say theoretically because if it did happen it was before 1942 and no one thus far in any professional paper has ever identified who it was if anyone. The best one can come up with is a no-reference warning in a livestock bulletin 72 years ago. A 130-year search by this writer of the New York Times of 437 stories involving prussic acid revealed suicides, murders and a few accidental medicinal deaths. None by an appleseed overdose. I think that would have made the newspaper. The point is the seeds in one apple a day won’t kill an adult. To be on the safe side however, kids, because they are so much smaller, should not eat apple seeds. For some of the above material I want to give special thanks to Stephanie M.

Ritchie, Alternative Farming Systems Information Center, National Agricultural Library, 10301 Baltimore Avenue, Room 132, Beltsville, MD 20705 Green Deane’s “Itemized” Plant Profile IDENTIFICATION: A tree seldom more than 20 feet high with a contorted and rigid crown, branches often short and spur like, thorn-like twigs, leaves alternating saw-toothed, obvious network of veins on either side of the leaf. Quintet of pinkish or white petals, scented. If you cut the apple through at the equator you should see a star shaped core where the seeds develop. TIME OF YEAR: Fall, if not late fall ENVIRONMENT: Likes all terrain that is not bone dry or sopping wet, often found on the south side of hills. METHOD OF PREPARATION: Jelly, fruit, drink, source of pectin. Often they are improved greatly by roasting near a fire or in an oven. If you would like to donate to Eat The Weeds please click here .

{ 28 comments… read them below or add one } Tim March 16, 2016 at 12:53 Crab apples are popular for making cider. Sour, tannic apples are the best for cider. And I’m talking about real cider where the sugars are fermented into alcohol, not the post-prohibition idea of cider that’s nothing more than spiced up apple juice warmed up on a stove, which I call false-cider. Reply Derek Miller March 11, 2016 at 20:53 Hi I would like to purchase some hedge apple capsules could you contact me with the price ect. or you can call me at 567 231 3047 Thanks Reply Heather November 13, 2015 at 11:42 My dad had a quick way of knowing whether or not an apple was worth trying (at least here in Ontario). If you know it’s an apple in front of you, check if the underside of the leaf is downy. If it’s downy, it’s more likely to be a seedling from an edible (m.

domestica) apple and less likely to be mouth-puckeringly tannic. If it’s smooth on the underside, it’s more likely to be tannic and bitter. Reply Eli October 6, 2015 at 20:57 Just watched the wild apple video. Loved it. Liked some of those crab apples. A crab apple is 2 inch diameter and under an apple is 2 inch diameter an over. A wild apple has thorns. Many modern varieties of apple have been discovered on a fence row by chance breeding. Just because the apple looks small don’t mean the tree always produced little apples. Crab apples make the best jellies. Stores only sell around 10 varieties check your local farmers market for better selection. Some crab apples are super sweet. Trina August 31, 2015 at 08:57 Hi there, I live in Ontario and recently found a wild apple tree in my yard. Many of the apples have been damaged by Apple maggots and Codling moth. However, I was able to use a ladder to get some from high off the tree that look nice. My little girls had eaten a few before I learned about these pests.

I notice that some that look nice but have a tiny black “sting” on the skin and look clean on the inside. If we have accidentally eaten the eggs of the maggot will we get sick or simply pass them with our food? Should I stop letting my girls eat these wild apples? I was so excited about having our own apple tree. Thanks. tomg October 18, 2015 at 23:13 the black ‘sting’ is probably just from apple scab and is harmless to eat. Marie July 6, 2015 at 14:11 Hello Green Deane, I live on Long Island , NY and moved into a home that has a tree that produces these small green misshapen apples and I was wondering if these are “wild apples” and if so can we eat them raw or cooked. Can I send you a picture of the tree and the apple I would for you to see exactly what I have so that I don’t end up eating something that is not good. Thank you for your time, Marie Reply Bendy September 8, 2014 at 11:31 I love reading your articles.

I was reading about when to harvest Jerusalem artichokes and I found the answer in your article about them. I was “born and raised” in West Virginia. The only history class I ever truly enjoyed was 8th grade West Virginia History where I learned about everything from Aaron Burr and Harman Blennerhassett to the origins of the original Golden Delicious apple tree and the surveys of Daniel Boone and George Washington in what is now West Virginia. As a side note, the Grime’s Golden also has its origins in West Virginia. Reply Ken August 6, 2016 at 01:20 The Golden Delicious was a chance seedling, possibly a hybrid of Grimes Golden and Golden Reinette. The original tree was found on the Mullins’ family farm in Clay County, West Virginia, United States and was locally known as Mullin’s Yellow Seedling and Annit apple, sold to Stark brothers nurseries, which first marketed it as a companion of their Red Delicious in 1914. Reply Crystal July 15, 2014 at 15:16 I also live in Florida and was just wondering if you’ve ever run across a pond apple.

I have some by me and though they taste more like a melon they are pretty sweet. They grow in standing water or swamp areas. Granny Smith : Wikis (The Full Wiki) The Full Wiki More info on Granny Smith Wikis Note: Many of our articles have direct quotes from sources you can cite, within the Wikipedia article! This article doesn't yet, but we're working on it! See more info or our list of citable articles . Related top topics Top rankings for Granny Smith 22nd For other uses, see Granny Smith (disambiguation) . Malus 'Granny Ramsey Smith' Australia, 1867 Maria Ann Ramsey Sherwood Smith (1799-1870) The Granny Ramsey Smith green apple is a tip-bearing apple cultivar . It originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith (née Sherwood, b. 1799, d. 9 March 1870), from whom comes the name. [1] It is thought to be a seed from Malus sylvestris, the European Wild Apple , with the domestic apple M.

domestica as the polleniser , which would make it a hybrid . Widely propagated in New Zealand , it was introduced to the United Kingdom circa 1935 and the United States in 1972 by Grady Auvil . To this day, there is an annual Granny Smith Festival in Eastwood, New South Wales , at the end of October. The celebration marks not only the cultivar's local origins, but also that in the late 19th and early 20th centuries the orchards of Eastwood supplied apples to the Sydney region. Sydney, with its humid subtropical climate, is not ideally suited for growing apples, but Granny Smith did notably well while other cultivars struggled. With the advent of easier transport, apples are no longer grown commercially in the Sydney region. Granny Smith apples are light green in colour. They are crisp, juicy, tart apples which are excellent for eating raw and cooking, but mostly eating raw. They are favoured for salads because the slices do not brown as quickly as other varieties. They also tend to have a harder texture than other green apples.

This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favoured for the milder areas of the apple growing regions. Granny Smith apples are widely recognised throughout the world and The Beatles ' Apple Records adopted a Granny Smith apple as its symbol. Related Media "Ode To Granny "Ramsey" Smith" - Early 2000s song by the West Midlands based ensemble The Apple Juice Rockers. References Apples 101: How to Pick and Store Michigan's Favorite Fruit Apples 101: How to Pick and Store Michigan's Favorite Fruit As we put away the beach chairs and swat the last mosquitoes, our thoughts naturally turn towards autumn. Along with enjoying spectacular fall color and that refreshing nip in the air, most of us will also pay a visit to a local apple orchard or cider mill. Here in Michigan we have more reason than most to seek out this popular fall fruit. With over 7 million apple trees in the state, Michigan ranks third in the country in apple production – and first in the nation in supplying apple slices for pies.

Apples are Michigan’s largest fruit crop, and the success of the annual harvests are due in large part to the beneficial climate of the Great Lakes, which delays autumn’s first hard frost and helps to stave off frost damage in spring. In addition, our cold winters allow the buds on apple trees to go dormant, ensuring proper growth in spring and summer. No area in Michigan is more productive in apple growing than the region in the western Lower Peninsula along Lake Michigan. That glorious lake effect helps to prevent extreme temperatures, resulting in a longer growing season. This is good news for apple lovers since the longer the growing season, the crisper the apple. Thanks to this extended growing season, a great variety of apples is produced in Michigan. But selecting the right apple can be confusing. To make that next visit to the U-Pick a little easier, here’s a short primer on apple picking and storage. Btw, most apples in Michigan are grown on small family owned orchards so when you buy a Michigan apple, you are helping to keep small local farmers in business.

PICKING APPLES Numerous varieties are grown in Michigan including: Blondee, Braeburn, Cameo, Cortland, Double Red Stamen, Early Gold, Empire, Fuji, Gala, Ginger Gold, Golden Delicious, Golden Supreme, Granny Smith, Gravenstein, Honeycrisp, Ida Red, Jersey Mac, Jonagold, Jona-Mac, Jonathon, McIntosh, Mollie Delicious, Mutsu, Newtown Pippin, Northern Spy, Paula Red, Pink Lady, Red Delicious, Red Haralson, Rome, Runkel, Snow Apples, Spartan, State Fair, Sweet 16, Tydeman Red, Wealthy, Winesap, Whitney Crab, Wolf River and York. Whether you buy your apples from an orchard, farmers market or grocery store, keep an eye out for a variety you have never tried before. And remember that some apples are best eaten fresh, while others should be reserved for baking or cooking. September is usually viewed as prime apple picking time, but the variety known as Jersey Mac kicks off the season in August. And after September has come and gone, Michigan apple lovers still have a wide array of fruit to choose from throughout October.

When choosing an apple, smaller is usually better. Larger apples ripen quicker and they could be past their peak perfection. The skin should be bright, smooth and without cuts or bruising. Lightly squeeze the apple to make certain it is firm. Don't forget to sniff the apple since it should smell fresh. Apples are best bought in season. Because they store well, choose your favorites in the autumn. If properly stored, most apples can be enjoyed months after they have been picked. Apple lovers who plan to visit the local orchard, take heart. Most orchard trees are dwarf varieties; ladders and cherry pickers won’t be needed. Even the youngest apple picker can enjoy taking their favorite apples from the trees. Remember that the apples hanging on the outside of the tree ripen faster than those growing closer to the center. Don’t shake the tree or yank the apple from its branch. Instead, roll the apple upwards and gently twist it off. And try to leave the stem on. Some people believe the stem helps apples to last longer in storage. Finally, don’t just dump the apples in the bag or bushel basket. Bruised fruit will ripen – and rot – quicker.

To help decide which apples to pick and the best times to visit the orchard, here is a list and brief description of the more popular Michigan apples, along with the month they are likely to be ready for picking. AUGUST: Jersey Mac has a short growing season, but it does have the distinction of being one of the earliest apples to be harvested. The Jersey Mac is a juicy, firm medium-size apple that is great for eating rather than cooking, Its green color is overlaid with a pinkish red. Does not do well in storage. Ripens in mid August. The late summer Paula Red is tart and aromatic. First grown in 1960 in Sparta, Michigan, a Paula Red is a great addition to the lunch box and makes fine applesauce. Because it softens when cooked, it is not recommended for baking pies. A bright red fruit with tan and yellow spots, the Paula Red is neither too tart nor too sweet. The apple becomes soft quickly so it will not store well. Ripens in mid August. The early season Ginger Gold is both sweet and spicy. First grown in Virginia in 1969, the yellow Ginger Gold has a subtly tart flavor and succulent flesh.

This fruit is the result of a cross between a Golden Delicious and an Albermarle Pippin. The all-purpose Ginger Gold cooks well, and is a tasty snack. Also used for cider. Can be kept in refrigerated storage for up to six months. Ripens mid to late August. A late summer apple, Mollie Delicious boasts a sweet but mild flavor. A cross between a Gravenstein apple and a Golden Delicious, the Mollie Delicious was first sold in 1966. This juicy, conically shaped fruit not only bakes well, but makes a tasty snack or salad ingredient. Can be stored for up to ten weeks. Ripens in late August. The Gravenstein can be traced back to a seedling in 17th century Denmark, but it may have been grown earlier in Italy. This yellow-green apple has a sweet yet tart flavor. Crisp and juicy, the Gravenstein tastes wonderful whether it is eaten fresh or used in baking, sauces, or cider. Not recommended for storage. Ripens late August to early September. The Tydeman Red is a McIntosh-variety apple first grown in 1929 by Englishman Henry Tydeman.

The Tydeman Red is a somewhat soft apple whose taste brings to mind a mix of maple syrup and cider. The peel imparts a faint cinnamon flavor. A good apple to use for desserts or sauce. Does not store well. Ripens late August to early September. SEPTEMBER: Although the red Cortland is an 1898 ancestor of the McIntosh, its white flesh is a bit sweeter. Since the Cortland also contains a tart undertone, it is often used in baking and desserts. An excellent apple for freezing, the Cortland is a good choice for juicing, saucing and salads. Can be stored for up to 3 months. Ripens in early September. The crisp, sweet Gala ranks as Michigan’s third most popular apple. First grown in New Zealand in the 1920s, this small apple is a cross between a Golden Delicious and another hybrid variety called Kidd’s Orange Red. The Gala’s yellow flesh is great for eating fresh or cooking. Excellent for apple juice. May be stored for three months, but flavor will slowly fade even as the apple remains sweet. Ripens early to mid-September. As its name denotes, the Honeycrisp is very crisp.

It is also wonderfully sweet with a lovely color. A hybrid cross between a Macoun and a Honeygold, the Honeycrisp was developed in 1974. Great for snacking, or using in salads, sauces or pies. Can be stored in refrigerated storage for up to six months. Ripens early to mid-September. The McIntosh is the best selling apple in Michigan. Ontario farmer John McIntosh developed this aromatic apple in 1811. Perfect for snacking, applesauce, cider, salads or pies, the McIntosh is probably the red and green apple that everyone is most familiar with. It is large, round, and slightly tart with crisp white flesh. Can only be stored for a short period of time. Ripens early to mid-September. One of the most popular apples in Britain, the Empire is a favorite of Michiganders as well. A cross between a Red Delicious and a McIntosh, the Empire was first grown in 1945 in New York, (also known as the Empire State). Its taste is both sweet and tart, making it an ideal choice for snackers.

Often used in baking and as the centerpiece of caramel apples, Empires do well in storage and can last up to three months. Ripens in mid-September. Since a variety of Jonagold was discovered in Belgium, it is not surprising that Europeans love this aromatic apple. However the American cultivar was developed in New York in 1953. This popular juicy fruit is both tart and sweet. A cross between a Jonathon and a Golden Delicious, Jonagolds are delicious in cider, eaten fresh, or used in cooking. If you haven’t yet tried this large, very crisp apple, make certain to visit the orchards when they are being harvested. Jonagolds sell out quickly. Can be kept in refrigerated storage 1-2 months. Ripens in mid-September. First grown in Iowa in 1880 to replace the Ben Davis apple, Red Delicious is the nation’s most popular apple. Crisp and mildly sweet, the robust flavor of the Red Delicious is best eaten fresh rather than cooked. And look for the characteristic five little bumps on the bottom of this bright red fruit. Can be kept in refrigerated storage for 3 months. Ripens in mid to late September.

Discovered in the 1870s in Wolf River, Wisconsin, the sweet red Wolf River is one of the larger apples grown. This pale red and yellow fruit is primarily used for cooking, baking and sauce. Ripens mid-September to early October. The Snow Apple originated in 17th century Quebec and has long been a favorite dessert and cider apple. An ancestor of the McIntosh, this red and cream-colored small fruit is spicier than most. While Snow Apples are frequently used for cider or baking, they are also delicious eaten fresh. Can be stored for 1 to 2 months. Ripens in late September. Rome is probably the red apple that Snow White would have been tempted by: large, round and both mildly sweet and tart. Discovered in Ohio in the early 19th century, it has since become a favorite of Southerners. It is the most popular baking apple due to its long-lasting flavor. Stores and freezes well. Ripens late September to early October. One of the oldest American apples, the Newtown Pippin was a favorite of Thomas Jefferson. Also called Albemarle Pippin, this apple was discovered in 1759 on Long Island.

The aromatic, tart green apple is perfect for cider, applesauce, and pies. Unless gardeners grow their own trees, most Michiganders rarely taste a raw Newtown as it is usually grown for commercial processing. Can be kept in storage for at least three months. Ripens in late September to mid October. OCTOBER: Bite through the thin skin of a Golden Delicious and discover its ginger-like sweet flavor. Perfect for eating fresh or as an ingredient in cooking or baking, the Golden Delicious is the most popular yellow apple. Discovered in West Virginia in the early 20th century, the Golden Delicious was the result of an accidental cross breeding of a Golden Reinette and a Grimes Golden. Be careful when handling a Golden Delicious as the fruit bruises easily. Can last up to 5 months when stored properly. Ripens in early October. A cross between a Wagener and a Jonathon, the Ida Red was first grown in Idaho in 1942. A tart apple with remarkably crisp white flesh, the Ida Red is well suited for baking or sauces. Can last up to four months in refrigerated storage. Ripens in early October.

Native to New Zealand, the juicy Braeburn was discovered accidentally in the early 1950s. Possible contributors to this plant are the apple varieties Granny Smith and Lady Hamilton. The crisp, spicy Braeburn is excellent for snacking or cooking. Stores well for at least three months. Ripens in mid-October to early November. The juicy, crisp Cameo appeared on the scene in Washington in 1987 when apple grower Darrel Caudle realized that the Red Delicious tree in his orchard was actually a ‘chance seedling’. Its germinated seeds came from unknown plants, although it is likely its parents were Red and Golden Delicious trees. The result was the Cameo apple, which quickly became popular with apple connoisseurs. More tart than sweet, the Cameo is best eaten fresh. Excellent when cooked, but only if used soon after it has been harvested. In 2002, this firm red and cream striped apple was voted one of Cooking Light Magazine’s best apple varieties. Does well in long-term storage. Ripens in mid-October. Japan’s favorite apple, the Fuji has quickly become popular with Michigan apple lovers as well.

A cross between a Red Delicious and a Ralls Janet, the Fuji’s low-acid content makes it the preferred apple for heartburn sufferers. The crisp fruit’s delectable flavor is more sweet than tart. Fujis can be stored for up to 8 months. Ripens in mid-October. While the Jonathon was discovered in 1826 on a farm in Woodstock, New York, the growing conditions of Michigan produce some of the best Jonathons in the country. This juicy, tangy beauty is great for eating fresh or cooking. Like the Fuji, it has a low acid count. The Jonathon is an excellent choice for apple lovers looking for a sweet crisp fruit. Stores well for 2 months. Ripens in mid-October. Often called ‘Gala with a zing’, the sweet but tart Pink Lady is great for snacking, baking or salads. Native to the Southern Hemisphere, a Pink Lady boasts a correspondingly bright pink color and white flesh. This crunchy winner is a result of cross breeding of a Golden Delicious and a Lady Williams. Ripens in mid-October.

The Runkel is the result of an accidental seedling discovered in Michigan’s Lincoln Park in 1940. This medium-sized apple has a deep rich flavor. Known for its juicy sweetness, the Runkel is perfect eaten fresh or used in cooking, baking or cider. Has a long storage life. Ripens in mid-October. The crisp tart Mutsu initially appears as a green fruit before ripening to yellow. A cross between a Golden Delicious and several varieties of Indo apple, the Mutsu was first grown in 1948 in Japan. A perfect snack food, the Mutsu is also recommended for cooking, cider and sauce. Does well in refrigerated storage. Ripens mid to late October. Apple bakers everywhere love the tart Northern Spy, which was first grown in New York in 1800. This hard, crunchy apple is descended from the antique Wagener apple. Look for the Northern Spy’s distinctive green skin marked by red stripes. Acidic and tangy, the Northern Spy is the perfect ingredient for pie, applesauce, juice and cider. Because it ripens late in the season, Northern Spy does quite well in storage. Ripens in mid to late October.

The dark red Winesap is a favorite of those seeking tartness in their apples. This juicy firm heirloom apple has a flavor reminiscent of wine. The Winesap is so attractive, it is frequently used in wreaths or store displays. The Winesap was first documented as a cider apple in 1804 Philadelphia, but evidence points to this small apple being known as early as Colonial Virginia. Does well in storage and in the freezer. Can be kept in refrigerated storage for over 3 months. Ripens in mid to late October. The juicy red York apple was discovered in 1830 in Pennsylvania. Its sweet yet mildly tart flavor makes it a good choice for cooking, sauces, baking and apple pies. The York is one of the best storage apples when refrigerated properly. Ripens mid to late October. In 1868, Maria Ann Smith grew a chance seedling in her small orchard in New South Wales, Australia. Due to her numerous children, she was known as Granny Smith, and this became the name of the new variety of apple she cultivated. A perennially popular fruit, a crisp, tart Granny Smith is excellent for snacking, baking and cooking.

And it is one of the best apples to include in a salad. Granny Smiths have a very long shelf life and may be stored for a year given the right conditions. Ripens late October. STORING APPLES Unlike many other fruits, apples can maintain their freshness for a long period of time. To ensure this, refrigerate apples immediately unless you plan to eat them within a few days. Given proper conditions, some apple varieties can last for a year in storage. But remember to store apples as soon as possible after they’ve been picked. Also sort apples before storage. Combining different varieties of apples in the same bag or box is not recommended since ripening times vary for each type. The apples that usually store best are those varieties harvested late in the season. And the tarter the apple or the thicker its skin, the longer it can be stored. All apples lose their tartness over time. If an apple has been bought for its tartness, do not be surprised at how sweet it becomes while in storage. Store apples only if they are perfectly ripe. The best candidates for storage should have no bruises, blemishes or cuts in the skin. Any apple that is not perfect will hasten spoiling.

Use any bruised apples for cider, sauce or pies soon after you have purchased or picked them. Homemade applesauce, canned pie filling and cider can last for over a year. Small and medium apples store much better than larger specimens, so eat large apples first. Some of the apples that do well in storage and can remain fresh for months are Cameo, Fuji, Gala, Golden Delicious, Granny Smith, Honey Crisp, Ida Red, McIntosh, Red Delicious and Rome. To ensure the best results, store apples in boxes lined with perforated plastic, or in plastic bags with holes punched in them to allow air to circulate. Another way to store apples is to wrap each piece of fruit individually in newspaper; this protects the apple from exposure to one that is spoiling. However do not use colored newsprint. Place the wrapped apples in a cardboard box. Keep the boxed apples in a cool dark place where there is no danger of them freezing. The right humidity and temperature are crucial. Try to maintain 90% humidity and a constant temperature of 30 to 34 degrees Fahrenheit wherever the apples are being kept.

(This is usually colder than most refrigerator settings.) If the temperature rises above 40, the apples ripen too fast; if the temperature is too cold, frost damage results. Among the places where apples may be stored are basements, root cellars, refrigerators, fruit cellars, enclosed porches or unheated attics and garages. Do not store apples near items such as potatoes, onions or garlic. Apples easily absorb the flavor of other fruits, vegetables or herbs. Finally, make certain to regularly check the apples being stored over the winter, and remove any fruit beginning to spoil. For visitors or residents along Lake Michigan's southeastern shore who want to pick their own apples, please visit Lake Effect Living’s Apple Orchard page . And don’t forget that if it’s apple-picking time, pumpkins won’t be far behind. So take one last look at the long, lazy days of summer. The season of red and gold leaves, fresh-picked apples, homemade cider, pumpkins and hayrides is now upon us. And not a moment too soon either. --Copyright © August 2013 Sharon Pisacreta Resources for Apple Picking

Question: What is the popular name of light green apples that originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith?
Answer: Granny Smith