Our Little Green Apples 
During the filming of our William Tell demonstration, we discovered technical
difficulties that you may experience in your classroom.
Check back later for our video, which we will add when these difficulties are
resolved. In the meantime,
we will provide a "low-tech" demonstration in the classroom.
Thank you for your patience!
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Apple Variety
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Origin
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Parentage
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Appearance
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Harvest & Storage
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| FUJI |
Developed in Japan and introduced in 1962, but now the U.S. produces more Fujis than Japan |
Fuji is a cross between Ralls Janet and Red Delicious |
High quality apple with fairly poor appearance; yellowish-green skin with an orangish-red flush and darker stripes; pale pink stripes over a light green background; attractive, but not gorgeous; tall, rectangular, medium size fruit. |
Very long storage life; ripens very late. The best keeping sweet apple in the world. In a refrigerator, Fuji will keep through April and still be just-harvested crisp. |
| GALA |
Developed by New Zealand plant breeders and introduced in 1965 |
Gala is a cross of Cox's Orange Pippin and Golden Delicious |
Pinkish-orange or orange-red stripes over a creamy yellow background; light golden yellow with a pinkish-orange blush; striking, peach-like appearance; mid-medium to large size, conic to round. |
Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May. |
| GRANNY SMITH |
Developed in Australia and introduced in 1968 |
Believed to be descended from French crabapples, the Granny Smith apple tree was accidentally seeded by a grandmother named Mrs. Smith |
Medium sized, tart-flavored, grass green skinned apple; dark to pale green, distinctive whitish dots. It is one of the few all-green apples that have gained popularity in the American market. |
It is a good keeper and considered by many to be one of the best cooking apples, making excellent applesauce and apple juice. Warm days and cool summer nights ensure crunch and flavor for October harvest. It is available year-round. |
| GOLDEN DELICIOUS |
Clay County, West Virginia, ca. 1912 |
Uncertain, chance seedling of Grimes Golden. |
conic to round golden yellow fruit; occasional russet patches; smooth skin; crisp, clean juicy yellow flesh. |
Shrivels in storage. Requires gentle picking, bruises easily. They’re harvested in September and available all year. |
| RED (HAWKEYE) DELICIOUS |
Discovered in Peru, Iowa and introduced in 1870. |
Unknown, discovered as a chance seedling on the farm of Jesse Hiatt. The variety was originally known as Hawkeye. The original delicious tree sprouted from seeds of Yellow Bellflower in Mr. Hiatt’s orchard. |
Fruit is medium to large with clear, smooth, glossy red skin covered with red shading and striping. The yellowish flesh is fine-grained, crisp. |
Ripens September to October and keeps until December to January. |
APPLE SELECTION TIPS
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Select apples that are bruise-free, and handle them gently to prevent bruising.
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Select apples that are firm to the touch, for the best flavor and crunchiness.
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One pound of apples generally consists of:
4 small apples
3 medium apples
2 large
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Two medium apples are needed to yield one cup grated apples.
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Allow two pounds of apples for one nine-inch apple pie.
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A peck of apples weighs about 10 pounds.
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Use one pound of apples to yield 3 cups diced apples. Use one pound of apples to yield 2 3/4 cups pared and sliced apples.
- One bushel of apples weighs about 42 pounds.
A blogger describes a Heirloom Apple Tasting in Tennesee.
Apple Tasting Scoring Rubric
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Excellent
4 – 5 points
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Fair
2-3 points
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Poor
1-0 points
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Appearance of Skin (Color)
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Skin is smooth and possesses no blemishes.
Apple is well-colored for the variety.
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Skin has a few small blemishes.
Color has a “green” undertone or ground color.
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More than a few blemishes, soft spots or wrinkled.
Color has a “yellow” undertone or ground color.
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Aroma
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Aroma is strong, rich and sweet.
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Aroma is moderately, sweet but not overwhelming.
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Aroma is weak.
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Sound
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Loud, crisp snap.
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Snaps, but no crisp sound.
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Soft, no snap.
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Flavor (Taste)
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Flavor is just-picked, very sweet and excellent.
Tasty with the right balance of tartness and sweetness.
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Flavor is less sweet or under ripe. Too tart or bitter.
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There is little or no flavor.
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Texture of Flesh
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Flesh is juicy, firm and crunchy.
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Flesh is firm but not crunchy.
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Flesh is soft, overripe and/or mealy.
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5 points for each apple tasting category (1=Poor, 5=Excellent)
(Scores are averages from four judges.)
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Apple Variety
|
Appearance of Skin (Color)
|
Aroma
|
Sound
|
Flavor
|
Texture
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Total Points
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|
|
4
|
4
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4
|
4
|
4
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20
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|
|
3
|
3
|
4
|
4
|
4
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18
|
|
|
3
|
3
|
3
|
3
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2
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14
|
|
|
5
|
3
|
4
|
4
|
4
|
20
|
|
|
4
|
3
|
3
|
3
|
3
|
16
|
|
|
5
|
3
|
5
|
4
|
4
|
21
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