Green apples, also known as sour apples, are a hybrid fruit with a light green skin, crisp flesh, and a tart flavor:
- Origin: The Granny Smith apple, a well-known green apple variety, originated in Australia in 1868. It’s thought to be a cross between the European wild apple and the domesticated apple.
- Appearance: Green apples have a hard skin that can be covered with pale white spots or a slight pink blush. When overripe, they turn yellow.
- Taste: Green apples are tart and acidic, with a juicy and crisp texture.
- Uses: Green apples are versatile and can be used in many dishes, including salads, baked goods, sauces, tarts, slices, pies, cakes, candies, and pastries. Their tartness can balance the sweetness of desserts or add a refreshing twist to hearty dishes.
- Health benefits: Green apples are a good source of fiber, minerals, and vitamins, and contain bioactive compounds and flavonoids. They are also low in calories and contain dietary potassium.
- Shelf life: Green apples have a long shelf life compared to other apple types.
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