SOUR APPLES FOR THERMAL PROCESSING

1

Fruit of this variety are spherical, of average size. They are covered with an intensive red, lightly fuzzy blush. Their skin is thick and shiny. The pulp has a white to creamy shade, has an acidic taste, and is firm and juicy. This variety is ideally suitable for thermal processing. It is used in the production of juice and as a cake ingredient.

1

This variety gives light green fruit covered with a rusty colour. The skin is without gloss and rather thick. The fruit are large, spherical and slightly flattened. The pulp is crispy, juicy, with a spicy aftertaste, not very aromatic. This variety is excellent for preserves and cakes. After slicing and drying, these apples make great apple chips.

1

Apple trees of this type give large, spherical fruit. Their skin is covered with a red blush. The pulp is acidic, with a noticeable spicy note. These apples are ideal for processing and for making jam and cakes. They don’t fall apart under heat processing.       

1

This variety is characterized by its greenish-yellow, hard skin and greenish, sour and unusually aromatic pulp. Antonovka apples are well suitable for processing and are highly valued in the food processing industry. Antonovka can be eaten fresh and are also suitable for making juice and as an ingredient in cakes and desserts.

1

Apples of this variety give large, spherical-conical fruit. They have a greenish-yellow skin with a fuzzy red blush. Their pulp is crisp and white. They are medium juicy, sweet with an acidic note and quite aromatic. Champion have many admirers who love to eat them fresh; however, they are ideally suitable for thermal processing, as an addition to preserves or purées.

1