Main typologies of apples cultivated in Italy
Many classify apples according to colour: red, green and yellow.
But did you know that there are more than 7500 varieties?
And that only about ten of them make up about 70% of the apples grown worldwide?
Here you can find all the types of apples you usually find at the greengrocer’s.
Renetta Apple
The most elegant
ORIGIN: Val Di Non – Trentino
COLOUR: greenish-yellow, with possible red overcoloration
PULP: creamy white, soft and mellow. Medium or low juiciness.
TASTE: refined, tasty and very aromatic, not particularly sweet
APPLE PICKING: from the end of September
IDEAL FOR: strudel, cakes, pancakes or baked apples…maintains nutritional properties after cooking
Fuji Apple
The sweetest
ORIGIN: Emilia Romagna
COLOUR: red-orange, bright
PULP: Cream-white. Very compact and crunchy
TASTE: very sweet and strong with high fructose content
APPLE PICKING: from the end of September
IDEAL FOR: for raw snacks, in salads, for salty recipes
Golden Apple
The most delicius
ORIGIN: Val Di Non – Trentino
COLOUR: between green and deep yellow
PULP: cream-coloured, compact, crunchy and juicy.
TASTE: sweet and extraordinarily satisfying
APPLE PICKING: beginning of mid-September
IDEAL FOR: fruit salads and fruit fantasies or stuffed in the oven with the whole peel
Morgenduft apple Kaiser
The queen of the kitchen
ORIGIN: Val Venosta – Alto Adige – Sud Tirolo
COLOUR: red
PULP: white and fine
TASTE: unmistakable sweet and sour taste. Wanted by “bitter lovers”
APPLE PICKING: from November
IDEAL FOR: tasty sweet creams, desserts, fruit salads, strudels, cakes and compotes.
Annurca Apple
The apple queen
ORIGIN: Campania
COLOUR: bright and bright red with orange-yellow streaks
PULP: white, thick, crunchy and juicy
TASTE: sweet and pleasantly acidulous
APPLE PICKING: from October to January
IDEAL FOR: for sweet or savoury dishes and squeezed into juice as a digestive after large meals.
Braeburn Apple
The most elegant
ORIGIN: Val Venosta – Trentino-Alto Adige
COLOUR: golden yellow background colour with scarlet red to dark red streaks
PULP: very compact, juicy and crunchy
TASTE: very refreshing, pleasant sweet-asspar balance
APPLE PICKING: from mid-October
IDEAL FOR: eaten fresh in salads or as an accompaniment to semi-seasoned cheese dishes.
Evelina apple
The longest
ORIGIN: Val di Non – Trentino Alto Adige
COLOUR: may vary from deep orange to bright red
PULP: juicy and crunchy
TASTE: sweet and satisfying, among sweetness, aromas and acidulous components.
APPLE PICKING: September and October
IDEAL FOR: desserts, fruit extracts or in a salad
Red Moon Apple
Delight and pleasure
ORIGIN: Veneto
COLOUR: red colour, both externally and internally
PULP: soft and juicy red, rich in anthocyanins, antioxidants
TASTE: pleasantly acidulous with a hint of sweetness
APPLE PICKING: September and October
IDEAL FOR: thanks to its red pulp it can be used to create delicious sweets and colourful juices.
Golden Rosè apple
The apple of the gods
ORIGIN: Val Venosta – Trentino-Alto Adige
COLOUR: yellow and bright red background colour
PULP: juicy and crunchy pulp
TASTE: very sweet and succulent with notes of honey and nectar
APPLE PICKING: September and October
IDEAL FOR: because of its taste, we recommend it eat it raw.
Nicoter Apple
The curvy Redhead
ORIGIN: Val Venosta – Trentino-Alto Adige
COLOUR: red overcolour with shades of yellow
PULP: firm and compact, very crunchy and juicy
TASTE: sweet and pleasantly acidulous balanced ratio between sugars and acids
APPLE PICKING: September and October
IDEAL FOR: an apple suitable for every recipe: jams, cooked, raw in carpaccio or in a fresh salad.
Scilate apple
The apple that tastes like pear
ORIGIN: Val Venosta – Trentino-Alto Adige
COLOUR: basic colour red, slightly streaked
PULP: juicy, compact and very crunchy
TASTE: sweet and succulent with a light pear aroma
APPLE PICKING: September and October
IDEAL FOR: sweet, mixed inside biscuits, cakes or as marmelade inside brioches
Shiano Gold apple
The apple with an exotic taste
ORIGIN: Val Venosta – Trentino-Alto Adige
COLOUR: alabaster yellow
PULP: thin and compact, crunchy and juicy
TASTE: intense aroma with exotic notes of pineapple, pear and citrus peel.
APPLE PICKING: September and October
IDEAL FOR: salty dishes, so extravagant that it should be tried in velvety, salty strudel or cooked and cut into pieces in porridge.
Granny Smith
The green apple par excellence
ORIGIN: Val Venosta – Trentino-Alto Adige
COLOUR: intense green
PULP: crispy, juicy and white
TASTE: acidulous and characteristic “apple taste”.
APPLE PICKING: from November
IDEAL FOR: perfect for a snack, eaten raw or excellent in a fresh salad.
Cripps Pink Apple
The apple that seduces
ORIGIN: Emilia-Romagna e Trentino-Alto Adige
COLOUR: mainly red with yellow shades
PULP: crispy and juicy rich in vitamins
TASTE: rich and sweet
APPLE PICKING: from the end of October
IDEAL FOR: snack, eaten raw with the peel that contains 50% of the vitamins
Red Delicius
The dark redhead!
ORIGIN: Val Vanosta – Trentino-Alto Adige
COLOUR: may vary from dark red to ruby red
PULP: juicy and crispy, rich in fiber and vitamins A, B and C.
TASTE: sweet, very aromatic and not too sour
APPLE PICKING: from October
IDEAL FOR: cooked or raw for all types of sweet or salty recipes.
Pinova Apple
The original from Val Venosta
ORIGIN: Val Venosta – Trentino-Alto Adige
COLOUR: base ranging from yellow to green, with at least 30% red surface
PULP: very crunchy, juicy and firm
TASTE: perfect balance between sour and sweet
APPLE PICKING: in January
IDEAL FOR: perfect for every type of dish
Royal Gala Apple
The apple loved by kids
ORIGIN: Val Di Non – Trentino
COLOUR: greenish-yellow, with possible red overcoloration
PULP: creamy white, soft and mellow. Medium or low juiciness.
TASTE: refined, tasty and very aromatic, not particularly sweet.
APPLE PICKING: from the end of September
IDEAL FOR: strudel, cakes, pancakes or baked apples…maintains nutritional properties after cooking.
