Black Apple: The Enigma of an Exotic Fruit

The black apple is an unusual and unique fruit that many people find interesting and dream to try. Compared to the typical red and green apples, it has a deep purple almost black skin colour that can easily distinguish it from other apples you find in supermarkets. However, the black apple is not just a bizarre fruit; it has a rich history, a slightly different taste, and the mysterious reputation that adds to its allure.

The Origin Story of the Black Apple

We can easily find a red apple today but originally apples grew as green apples, yellow apples or sometimes purple apples stemmed from wild apple trees. The first black apple tree varieties arose as sports in the apple production facilities in apple trees around the mid 1800s.

This meant that anthocyanin pigments were denser in the shaded part, and that is why they were darker than the rest of the potato. These peculiar dark fruits appeared here and there and farmers tended to increase the propagation of the black apple trees using the graphing method to come up with many of these Black apples. Black Diamond and Black Oxford were the initial genera of black cultivars that were developed in the course of time.

The Unique Look of the Anthocyanin-Rich Black Apple

If someone mentions an apple, most individuals are likely to have a red fruit in mind. Hence the near black skin tone which is decidedly deep purple stands in stark contrast to the general hue.

As a result, the dark black skin owes its distinguished hue to high levels of antioxidant pigments known as anthocyanin. These water-soluble pigments appear bluish red and red respectively and the colours are produced due to the wavelengths that are reflected and those which are absorbed by the pigments. This results in black apples having a very dark purple colour that is often almost black in nature.

In the same way, while magenta colours come from anthocyanins in the regular red apples, there is even more of this pigment in black apples. It is important to note that there are black apples and they contain 2 to 4 times the amount of anthocyanins found in normal red apples. These high antioxidant levels present numerous health benefits which we’ll discuss at a later point of this discussion.

The Distinctive Flavour of Black Apples

Besides striking appearances, black apples also have a similar taste that can be described as exceptional and different from the red apples.

This means that they contain a lot of sugar to provide for a sweet taste but have a hint of sour taste. It is noted that they have a sweeter flavour than the regular apples do, but at the same time offering more of the berries’ sort of tartness.

The black apple has been described in the following manner by reviewers, the taste profile of the fruit is rich, complex, balanced, fruits almost bordering on the tropical. Savour the taste of something sweet and sour-like, blended with some nutmeg touch and the taste of red wine.

When you chop into these black fruits, the sponginess gives a juicy crackling sensation. From the aesthetic point of view, it is also good to note that the inside of the fruit is white or cream coloured and makes a very pretty sight when contained by the dark purple skin.

The Subtle Aromatics of Black Apples

This is not only true in terms of taste, but also their scent; black apples are different from other apples known to man.

Take a black apple, and if you try to smell it, you will feel a kind of sweet smell with traces of spiciness from the skin and pulp. This contains subtle notes of vanilla, nuts, red wine, and cloves to give those exotic undertones that are married to the berry and tropical explosiveness.

What’s Behind Black Apples’ Complex Flavours and Aromas

Why does the black apple seem to have a more different and complicated texture when being tasted as compared to the normal apples? However, the way these structures work must be looked for in their biochemistry, just as in all the other processes in nature.

A few compounds are responsible for handling the black apple’s smell and taste,

Anthocyanins – These are the pigments that give black apples their black outlook, and these pigments are also related with the feeling of taste in relation to the black apples due to the antioxidant pigments.

Anthocyanins possess a mild degree of sweetness with a palatable, just slightly sour taste.

Sugars – Another thing that you need to know is that black apples contain higher sugar than red or green apples. In this case you’ll get to experience the flavours of berries intermingling with the spices and even sweetness.

Organic acids – to produce a higher concentration of malic acid and citric acid gives black apples a special tartness. This is balanced nicely with their sweetness.

Alcohols and esters – There is a significant variation in the level of alcohols and esters, aldehydes, ketones and other aromatic compounds in black apples compared to other types, and it is due to this that they have their well-known rich spicy and floral notes.

The Best Black Apple Varieties

Though the black apples have presented rather exotic options in terms of the taste, not all the black apples have the same degree of taste in terms of the benchmark test. Here are a few of the best black apple varieties to try:

Black Diamond

Black Diamond started off as one of the first Northern Spy seedlings to be developed as a black apple and it offers a deep purple skin with a taste that is both sweet and tart. The glycemic index gives a juicy tender taste with flavours of warm spices.

 Black Oxford

This is an old English black apple type that has delicious flavours of tropical fruits, fairly sweet berries, and oak.

 Dark Russet

A variety of black apple that comes with a russeted skin, and the taste profile offers a wild berry medley flavour with a hint of citrus.

Canyon Creek

It is a sweeter black apple with very mild acidity and a taste rather like cherry or berry pie.

Brazilian Beauty

Smooth like fine wine with an aroma and taste that is quite wine-like, Brazilian Beauty apples have a strong red-wine and oak tones, hints of honey and vanilla.

Where Black Apples are Grown

Although the first appearance of black apples was recorded on the apple trees in North America, today these apples are grown in temperate climate zones all over the world.

California and the states of the Pacific Northwest in particular and the Midwest in general are abundant with numerous orchards laden with these exotic purple fruits. They also grow abundantly in Canada and other areas of Europe such as the United Kingdom and France.

Black apples can do very well in areas with cooler climates, and appropriate winter chilling hours to fully express their dark skin colour. You can encounter these black apples in northern Europe and Russia, China, Australia, and some parts of South America such as Brazil and Argentina.

Black Apple Harvest Seasons and Availability

The best time, then, for enjoying crisp, fresh black apples is when you’re ready for them. Since these fruits are cultivated in specific temperate regions only and are not steadily available, their seasons are restricted.

Black apples ripen in September-October in the Northern Hemisphere, however, the exact time depends on the climate in the locality where the tree is growing. But their high rate of perishability is a major concern since they can only last in the market for a maximum of one to two months after harvesting. Such is the case since their availability is only for a brief period making it only possible to sample them during such a season.

While it is possible to purchase black apple’s most of the year, farmers’ markets in regions where they are grown typically feature fresh black apples in the early fall. From September of November, you may be lucky to find black Oxford, Black Diamond, Dark Russet and other black apple varieties on the market.

When the fruit is not in season, you are confined to cooked products such as jams, fruit juices, cider or veneers where the producer has to preserve the limited yield. Online specialty grocers also offer vacuum packed black apples during times when they are not considered ‘in season’.

Many Health Benefits of Anthocyanin-Rich Black Apples

Aside from curiosity over these little known purple and black fruits, the black apple has high content of anthocyanins that has potential health benefits that are only beginning to catch the attention of health research institutions.

A growing body of studies reveals that the potent antioxidants in black apples deliver some exciting benefits.

High Anthocyanin content – As for anthocyanin pigments in particular, it has shown antioxidant effect on the lethal free radicals which are responsible for aging, inflammation and other diseases.Consume black apples because your body gets more assistance to eliminate these undesirable molecules.

Anti-inflammatory properties – In their study, they found that black apple extracts decrease the levels of inflammation which is associated with rheumatoid arthritis, heart diseases among others.

Improved heart health– Harun et al also found using black apple peel extracts containing anthocyanins could have potential benefits for heart health, including regulation of blood pressure, cholesterol levels and other associated factors in rodent models.

Anticancer properties – Experimental research conducted on black apples showed that the flavonoid and polyphenol content posed cytotoxicity in certain cell cultures, suppressing cancerous growth. Any long-term and large scale human clinical trials that would corroborate this anti-cancer effect is also required.

Improved brain function – Due to the content of anthocyanins, these fruits come with antioxidant and anti-inflammatory properties that may help support the brain by decreasing oxidative stress and formation of protein plaques associated with Alzhiemer and other forms of dementia.

Even though research on human subjects is still needed on a larger scale, these first studies of health improvement do look promising. It makes sense that adding a serving of these black apples, together with other purple and blue fruits and veggies containing anthocyanin as a regular addition to your food plan.

Easy Ideas to Enjoy Black Apples’ Unique Texture and Flavour

Concerned about the best ways to accent black apples so that you can relish the beauty of its natural colour while consuming the fruit that is perfect for those with a sweet-tart, spicy palate?

In addition to raw purple beauties, it is worth exploring what additional ingredients go well with black apples.Moreover, it has been established that black apples can be eaten fresh, and this is actually convenient because the succulence and the specific flavour of apples are preserved in this respect. They work beautifully in the following dishes and drinks:Some of delicious Recipes in which Black Apple can be incorporated are: 

Black Apple Salad – If you wish to give your salad some sort of professional like look and feel then you can slice the black apples or you can toss them over a base of baby greens and top it with the extra toppings of chopped pecans / walnut and crumbled cheese such as feta cheese or blue and the dressing can be of your choice. 

Black apple baked brie – Take a wheel of raw cheese , cover it with puff pastry and bake along with black apples.

Pork chops with black apple compote– This is a great source of sweetness with a contrast of the natural tartness of black apples when used in a savoury dish. Utilized, cooked and melded down into a pulp, they become an ideal gravy when served with seared pork chops or sausage.

Black apple tarts – Try transforming them into empanada like a hand pie or lattice topped tart baked with spices and streusel.

Black apple salsa – Diced black apples, red onion, jalapeno, cilantro, lime and honey – a nice little twist to the classic chip dip.

Turkey or chicken Waldorf sandwich – The sliced black apples, celery, walnuts and dressing are added to turkey or chicken breast meat of preference to create a variation of a Waldorf salad favourite.

Black apple butter– Slice the black apples and cook them slowly with apple cider and spices; resulting in a rich fruit butter spread that goes well with toast or muffins.

Black apple cider –This is well pressed as juice or hard cider and has a balance of sweet and tart flavour when blended with other apple flavours.

Bloody apple cocktail – This is prepared by mudding sliced black apples with gin or vodka and some enhancement of clove, nutmeg, and star anise for a touch of the fall. It should be accompanied with an apple fan as garnish.

Therefore, feel free to work it into your purple apples designs and add more exotic looking tints of purple. Black apples can be used as a seasonal fruit that adds some fun and appeal in cooking both to sweet and even savoury dishes due to their bright colour of skin and rich berry-wine-spice taste.

A Rare and Mystical Fruit That’s Gaining Attention

Black apple, not only has an incredibly dark skin that conceals a satisfyingly tart fruity taste combined with a delightful crispness, and out-of-this-world nutritive value, but remains a novelty. However, with nutritional value that could be compared to Blueberries and Pomegranates, the Black Apple is something that people should know more about.

With scientific evidence increasing daily on the health benefits of the potent antioxidants in these black apples it is safe to say that they have a bright future ahead. These exotic fruits look like they are ready to come from the shadows and move up to the list of other superfood legends as the seasonal food, which is beneficial to the health. Black apples’ novelty and exotic appeal to consumers already draws their attention – now there may be added health benefits that may place black apples on more supermarket chains across the world.


Leave a Reply

Your email address will not be published. Required fields are marked *