What are the common types of apples? Detailed variety introduction

Apple is a common fruit for us, with high nutritional value, helping to metabolize excess salt in the body; malic acid can metabolize calories and prevent lower body obesity. The nutrients in apples are highly soluble and easily absorbed by the human body, hence the name "living water," which helps dissolve sulfur elements and makes the skin smooth and tender. Apples originated in central and southeastern Europe, Central and Western Asia, and Xinjiang, China. So what types are there?

1. Red Fuji apple

The most famous and best-known in the apple world is, of course, Red Fuji. Red Fuji fruit is round or nearly round, with a relatively flat base, large fruit size, uniform and well-formed, smooth fruit surface, with bloom and luster, and a thick waxy layer. The background color is yellow-green, the color is gorgeous, with striped red or blushed red coloring. In Yantai, the maturity period is generally from mid-to-late October to early-to-mid November.

2. Red General apple

This apple is the first early-maturing Red Fuji deep-red bud sport introduced to China from Japan, and is an excellent mid-season variety. Although its appearance is very similar to Red Fuji, it generally comes to market 30-40 days earlier than Red Fuji, and the fruit is larger than Red Fuji, so it can be said to surpass its origin. The yellow-white flesh is sweet, crisp and refreshing, with a rich aroma and plenty of juice, and the skin is very thin.

3. Golden Delicious apple

Golden Delicious, also known as Golden Crown, originated in the United States. It is oblong or round, and its biggest feature is that the background color of the skin is yellow-green, turning golden yellow when ripe. It usually comes to market before the Mid-Autumn Festival. Although the color tends toward green, it is not sour; the flesh is fine, the taste tends sweet, and the aroma is relatively rich.

4. Jonagold apple

Jonagold, whose flesh is creamy yellow, was bred by crossing Golden Delicious x Jonathan apple. The fruit is conical, with a green-yellow or pale yellow background color, and most of the sunny side has bright red blush and indistinct broken stripes; the fruit surface is smooth and glossy, with much wax, and it has the characteristics of early fruiting and early high yield.

5. Red Star apple

With pale yellow flesh that is crisp and juicy, the Red Star apple is large and well colored; when fully ripe, the apple is bright red, with a smooth, glossy fruit surface, very bright and eye-catching, highly appetizing, and some have five ridges at the base with an uneven shoulder. Its greatest advantage is that it has a strong fragrance. If a plate of Red Star apples is placed in a room, the whole room will have the fragrance, and even after eating the apple, the fragrance lingers in the mouth.

6. Guoguang apple

Guoguang apple is also a variety very familiar to everyone. Although the fruit is relatively small, the taste is crisp and sweet-sour, and eating a lot will not make one feel cloyingly sweet. It is also very storage-resistant. Its color is generally green with a touch of red or entirely emerald green, and after being stored for a period of time it turns red or tender yellow. When we were children during the New Year, we relied entirely on it to satisfy our cravings.

7. Gala apple

Gala apple, also known as Curry apple, is a type of apple. It was developed by crossing Kidd's Orange Red and Delicious, and originated in New Zealand. Gala apples are somewhat smaller than apples such as Red Fuji. The fruit is brightly colored, well-formed and attractive, with thin skin and luster; the flesh is light yellow, dense, fine and crisp, juicy, sweet with a slight sourness, very palatable, and of superior quality. After being introduced, Gala apples were planted on a large scale in China and gradually became the main cultivated variety of early-maturing apples in our country.

8. Early-maturing Bingtangxin

Early-maturing Bingtangxin apple matures in mid-to-early August of the Gregorian calendar. The core part of the "Bingtangxin" apple has a transparent phenomenon, commonly known as "sugar heart." The fruit surface is smooth and delicate, with fruit dots faintly visible, averaging 170-200 grams, with a delicate fragrance and rich sweetness. It is a major breakthrough among domestic Bingtangxin apples.

9. Red Star (Snake fruit)

Also known as Red Delicious, the fruit is large and conical, with five ridged protrusions at the top; when coloring first begins, obvious broken red stripes appear, followed by red blush, and after full coloring the whole fruit is deep red with obvious purple-red thick stripes; the fruit surface is glossy and very bright and eye-catching; the fruit dots are light brown or gray-white, and the fruit shoulder is uneven; the flesh is yellow-white, medium-coarse in texture, relatively crisp, with plenty of juice, sweet taste, and a rich fragrance, of top quality; it matures in mid-September and is relatively storage-resistant. After harvest, 1-2 months of storage is the best eating period.

10. Australian Green Apple

The fruit is large, oblate or nearly round, with a smooth fruit surface, entirely emerald green, and some fruits have a slight red-brown blush on the sunny side, with yellow-white fruit dots. The flesh is green-white, fine and crisp in texture, with plenty of juice, a sweet-sour flavor, and above-average quality. It is very storage-resistant and can generally be stored until April-May of the following year; after storage, the flavor is even better. It matures in mid-to-late October.

The above is an introduction to apple types. Of course, in addition to the above types, there are also Yingxue Hongling apple, Jonagold apple, Jonathan apple, and other types. There are thousands of apple varieties, divided into 3 major categories: cider varieties, cooking varieties, and dessert varieties. Among the top ten types of apples above, which one do you like to eat?

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