Apple lovers rejoice as it’s peak fall apple season, y’all! Apples and apple pie may be touted as all American, however only one variety of the fruit -- the American Crabapple (Malus coronaria) – qualifies as native to the United States. Instead, the majority of apples that we know and enjoy today are descendants from species that originated in Kazakhstan, where the former capitol was once named Alma Ata, sometimes translated as “full of apples.” By 1500 BCE apple trees were being cultivated across Europe. It was the Romans who introduced the fruit to the British Isles where it thrived and spread in the country’s temperate and moist climate. British and other European colonists brought their apple seed cultivars to the shores of the North American continent back in the 17th century, with the first apple orchard planted in Boston in 1625. Today, New York produces an impressive 29.5 million bushels of apples annually, making it the second largest apple growing state in the country after only Washington. Many believe this explains why New York City is nicknamed the Big Apple, however the moniker has nothing to do with fruit production but rather has ties back to the city’s horseracing history. If you’re partial to the sweeter varietals of New York State and other locally grown apples, then you’re in for an unexpected treat this autumn. Due to the drought conditions that we experienced over the summer of 2022, many stressed and parched fruit trees have not produced the typically full and juicy orbs they do when rainfall is plentiful. But don’t be fooled by appearances, as orchard owners in this region report harvesting smaller fruit that is much sweeter and flavorful due to the dense concentration of sugars inside. Fruit that is too petite to sell is being diverted to the cider press which means it’s a good year for sweet apple cider too! Before you rush out to stock up on this super sweet news, here is a “sneak peek” of some apple varietals that are coming into “sweet peak” at farmers market this month: Jonathan Said to be one of the oldest New York State apple varietals, the Jonathan is believed to have originated in Woodstock circa 1826. This heirloom apple is medium-sized with a smooth, thin, red skin and a yellow or green underlay. What the Jonathan apple lacks in crispiness when eaten fresh, it more than compensates for in its sweet, slightly acidic juiciness. Jonathans are widely prized for their storage longevity and can last for up to six months in a refrigerator. Because they break down and lose their shape when cooked, Jonathans make great canning fruit which can provide out-of-season filling for your homemade pies, cobblers, crisps, strudels and other apple-based desserts. Cortland One of the earliest hybrids developed by crossing the McIntosh with other apples, the Cortland apple is named after Cortland County, New York. Sweeter than their McIntosh relatives, these apples are dark red with striations, and sometimes a green blush. Cortlands are primarily used in cooking for making apple sauce, apple butter and juices. They make a tasty and refreshing snack when enjoyed freshly picked but their sweetness and crisp texture tends to fade quickly. Cortlands are noted for their delay in browning after being cut open which makes them excellent for use in salads and cheese platters, as their flesh doesn't discolor quickly. Macoun Macoun apples were developed at the New York State Agricultural Experiment Station and introduced to the market in 1923. A hybrid cross between McIntosh and Jersey Black, these juicy apples are named after a famous Canadian fruit breeder. Macouns are harvested from September through October and are only available during the fall. Their crisp sweetness and creamy white flesh make them delicious as an eating apple with the flavors only improving after picking. Because they don’t breakdown during cooking, Macouns also make an excellent candidate for your apple tart, apple pie and stewed apple recipes. Empire A true New Yorker if there ever was one, the Empire apple was developed in 1945 as a cross between McIntosh and Red Delicious in Geneva, New York. With flavors of both sweet and tart mixed in one, these apples boast a shiny red skin and creamy white flesh. Available from fall through mid-winter, Empires are a versatile apple that can be used for standalone snacking, pairing with assertive cheeses, baking, roasting and making apple sauce.
