> And the rest of the world is increasingly asking why, if you can always get a Granny Smith apple in New York, can't you get one in Beijing or London?
Can't you? Not sure about Beijing, but here in Germany you can get most types of apples year round (although they taste a bit better when they're actually fresh than after being shipped halfway around the world and/or spending a few months in cold storage). So I bet that's the case in London too...
I used to think that Granny Smith were British, because they're available in British shops all year round as the "default" green apple, but that turns out not to be the case. They're Australian.
I thought they only customers for green apples here were office catering managers who didn't actually have to eat the horrid things and just wanted an aesthetically pleasing display. But according to your first article:
> But he warned that the popularity of green apples has plunged in recent years. Their market share has fallen to 10% as the sweeter varieties Braeburn and Gala have taken off.
> "Granny Smith eaters tend to be in a category of their own," Mr Barlow said. "They are more likely to live in the north. And in terms of demographics they're slightly lower than average. They're slightly more into the B2s and the Cs."
They're better as a cooking apple rather than directly eating them. Try making an apple crumble with granny smith apples next time and you'll notice that the sourness of the apple naturally offsets the sugar in the dessert.
Braeburn is probably the closest to Bramley that's easy to find in the US. Jazz is not a bad cooking apple either, but it's quite a bit sweeter than a Bramley. Neither one gets that distinctive Bramley texture when cooked though.
For a cooking apple, the texture is everything! McIntosh and Northern Spy are heritage breeds sold in the US that have good texture, though not so good as a Bramley. They can be hard to find, though, and usually expensive, whereas Bramleys in the UK are standard supermarket apples, available everywhere. I don't think I've ever seen a Bramley in the US; if I had room, I'd plant a tree.
Red Delicious and probably Golden Delicious, which have been around forever but have generally declined in popularity, are likely sweeter than any of Gala/Fuji/etc. varieties.
As another comment notes, Granny Smiths tend to be cooking apples for which they're very good.
Yeah, supermarkets have a disproportionate number of apple varieties compared to pretty much everything else. Might be a couple varieties of local corn but more likely at a farm stand than the supermarket. 3 major categories of potatoes plus small ones. Yeah, maybe 5 kinds of chilis. My farm stand does have more varieties of things like eggplant and squash.
Actually there's a cool startup my friend runs called Stella. There are warehouses the size of Shea Stadium filled with apples and totally sealed off in controlled air environments. Low oxygen etc .
His team builds IoT hardware sensors to detect "ripening" chemicals and report them back to the producers to reduce waste. The trick is to get the apples to market at just the right time
And, yes, thanks to CA fruits and vegetables are really fresh at shelves, because a CA is about controlling of natural processes of ripening.
Till CA adoption USA imported about 90% apples out of season.
Now less than 5% only.
It's one of the greatest invention and applied science over the past 100 years.
Wow, this is very interesting! Thanks for sharing. I've never heard of controlled atmosphere before but it makes sense. I always wondered how so much produce could always ben in a fresh state.
I suppose this is the time to ask, do people not peel/skin apples? It's common in Southeast Asian cultures; it always feels barbaric/rustic to bite straight into an apple, much the same as biting into an orange or banana.
Basically, the wax is a non-issue if you skin them.
Maybe. You get that this isn't wax often from bees, or some natural source? I think it's a fine plastic spray, the same stuff plastic bags are made from.
> The materials used to wax produce depend to some extent on regulations in the country of production and/or export. Both natural waxes (carnauba,[12] shellac, beeswax or resin[4]) and petroleum-based waxes (usually proprietary formulae)[3] are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. Wax may be applied in a volatile petroleum-based solvent but is now more commonly applied via a water-based emulsion.[5] Blended paraffin waxes applied as an oil or paste are often used on vegetables.[7]
Can't you? Not sure about Beijing, but here in Germany you can get most types of apples year round (although they taste a bit better when they're actually fresh than after being shipped halfway around the world and/or spending a few months in cold storage). So I bet that's the case in London too...