delicious apples

Delicious apples

Meet the world’s favorite snacking apple. The heart-shaped Red Delicious features a bright red and sometimes striped skin. Renowned for its crunchy texture and mildly sweet flavor, this tasty apple shines in cool, crisp salads.

Uses: snacking, salads

History:
Introduction to Market: 1874

Place of Origin: Peru, Iowa

Parentage: Unknown, discovered as a chance seedling on the farm of Jesse Hiatt. Originally known as Hawkeye.

Excellent for Salads

Not suggested for Pie

Not suggested for Sauce

Not suggested for Baking

Not suggested for Freezing

Crisp and Very Sweet

You’ll go gaga for Gala! This crisp, aromatically-sweet apple features pink-orange stripes atop a pretty yellow background. Delicious in salads, pies, and sauces, the Gala’s popularity is on the rise around the world.

Uses: snacking, salads, baking, beverages, pies, sauce

History:
Introduction to Market: 1965

Place of Origin: New Zealand

Parentage: Cross of Kidd’s Orange and Golden Delicious apples

Excellent for Salads

Very good for Pie

Excellent for Sauce

Very good for Baking

Not suggested for Freezing

Crunchy and Super Sweet

Enjoy the full flavor of a Fuji! A crunchy, super-sweet and flavor-forward apple, the Fuji can be enjoyed as an everyday snack as well as in pies, sauces, baking and more.

Uses: snacking, salads, baking, beverages, pies, sauce, freezing

History:
Introduction to Market: 1962

Place of Origin: Japan

Parentage: Cross of Red Delicious and Ralls Janet apples

Excellent for Salads

Very good for Pie

Very good for Sauce

Very good for Baking

Very good for Freezing

Granny Smith

Crunchy and Tart

Tempt your taste buds with tart Granny Smith apples! Known for its delicious tart flavor and pleasing crunch, the Granny Smith apple’s popularity comes as no surprise. What’s more, it’s a go-to apple variety for snacking and is a favorite of pie bakers. Granny Smiths are great in all kinds of recipes, such as salads, sauces, baking, freezing, and more.

Uses: snacking, salads, baking, beverages, pies, sauce, freezing

History:
Introduction to Market: 1868

Place of Origin: Australia

Parentage: Believed to be descended from French Crabapples cultivated by Australian grandmother Maria Ann Smith

Excellent for Salads

Excellent for Pie

Excellent for Sauce

Excellent for Baking

Excellent for Freezing

Honeycrisp

Crisp and Distinctly Sweet

The Honeycrisp apple’s name says it all! Pleasantly crisp, sweet and juicy, this popular apple features a beautiful bright red skin mottled with pale green. Its complex flavor is subtly tart, and is a versatile ingredient for recipes ranging from sweet to savory. As a snack, Honeycrisp apples burst with juice with every bite, and they are also a delicious addition to salads, pies, sauces, and baked goods.

Uses: snacking, salads, baking, beverages, pies, sauce

History:
Introduction to Market: 1991

Place of Origin: University of Minnesota, Minneapolis-St. Paul, Minnesota

Parentage: Cross between a Keepsake apple and an unknown variety

This Is Why Red Delicious Apples Suck So Hard

The Washington Apple Commission describes the Red Delicious on its website as “the world’s favorite snacking apple,” but all schoolchildren who have ever thrown one away know the truth: Red Delicious apples suck.

Bland, sometimes cardboardy in texture and usually covered in wax, they’re still found in gas stations, in bowls at the reception desks of fancy hotels and, yes, in brown bag school lunches. But who likes to eat them?

Not even many growers. Mike Beck, who tends 80 acres of apples at Uncle John’s Cider Mill, admits he grows some Red Delicious to add color to some of his ciders, but he won’t eat them. They’re not among his top 10 snacking apples. Or his top 100.

“They’re not even in my top 2,000 eating apples,” says Beck, who served for 15 years on the Michigan Apple Committee. “It’s not a totally bad apple, but I know, for a lot of growers, it’s not one of the apples they’re saving in their personal cold storage. I can tell you that.”

So why did the Red Delicious become so popular, and why has it come to suck so hard? The answer lies in agricultural and eating history.

The Red Delicious was first called the Hawkeye, and Jesse Hiatt found it growing on his farm in Peru, Iowa, around 1870. “It came up as a seedling in his orchard,” says Charlotte Shelton, the owner of Albemarle Ciderworks and Vintage Virginia Apples. “He dug it up, but it kept coming up. He was Quaker, and he thought that because of its persistence, maybe it deserved to live.”

“The original Red Delicious was pretty awesome in the sense that it was a highly edible apple that appealed to many,” Beck says. “But it wasn’t red. It was red and yellow-striped. The original Hawkeye had maybe a little bit of pineapple or melon flavors. It was fruity and sweet, but it didn’t look awesome.”

It was introduced to market in 1874. “Then it won a competition by the Stark Brothers Nursery,” he says.

C.M. Stark, the company’s president, said it was the best apple he had ever tasted, Shelton says, so he bought the rights to it. By 1914, the nursery renamed the variety Red Delicious, and “over time, red became the thing,” Beck says. So did typeness, or specific qualities — for the Red Delicious, a distinctive shape, with a very voluptuous top that elongates into five points on the bottom.

“The Stark Nursery promoted it, and over time, it’s been bred to produce redder and redder apples,” Shelton says.

With promotion and marketing, the Red Delicious’ following grew. “At one time, it was estimated to be 90 percent of the apple crop,” she says.

The big change — and surge in popularity — happened in the 1950s. “It was the SweeTango [a hybrid variety growing in popularity] of the 1950s,” says Bob Purman, the owner of Island Orchard Cider, who grows his own heritage apples on Washington Island in Lake Michigan.

“In the 1950s, as Red Delicious was developing, there was a major shift in the way Americans bought food,” Beck says. “Previously, people would buy food right from the farm or at farmers markets until the advent of good refrigeration and the grocery store chains. So people started buying with their eyes. The Red Delicious, without a doubt, is a pretty apple. It’s gorgeous and very inviting, but it’s kind of like you think you’re buying a Corvette, and then you get into a Chevette.”

The Red Delicious apples became popular, he says, because growers could sell them to packers, who in turn sold them to those grocery store chains, which also fueled a change in their taste.

“The strive for a better retail presentation led orchardists and nurserymen to try to design and crossbreed that Red Delicious to get that perfect dark red color and those perfect five little bumps on the bottom,” says Paul Vander Heide, owner of Vander Mill Cider. “And in the process, they forgot that things have got to taste good.”

“People would buy food right from the farm or at farmers markets until the advent of good refrigeration and the grocery store chains. So people started buying with their eyes. The Red Delicious, without a doubt, is a pretty apple.”

Joe Heron, the founder and former owner of Crispin Cider, doesn’t believe the taste ever changed. “They always sucked,” he says. “When you asked anybody about their taste, they always said it tasted like crap. The Red Delicious was always pretty average because the molecular structure was what it was.”

But people’s tastes have changed. “Our expectation of an apple is now driven by Honey Crisp, which is just sweet enough, just crisp enough,” he says. “Our expectations of greatness have changed.”

Nonetheless, the Red Delicious persists, and today these undesirable apples are as likely to be exported to the western Pacific Rim, Mexico and parts of Europe. “The Pacific Rim is still having a little bit of a love affair with it, so Red Delicious are still part of the growers’ mix,” Beck says. “But as far as being grower friendly, I’d give them a 6 or a 6.5 out of 10. They’re not the hardest thing to grow but not the best. But for so long a time, it was a real wage earner for these guys, especially the guys who didn’t have a market presence, who were just sending them to a packer.”

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Can a Red Delicious ever taste good?

“Off the tree, they look like you’re getting something really great, but …” Beck says, trailing off with a sigh.

If you want it to taste better, the Red Delicious needs to be left on the tree so long that a condition called watercore develops. “What that means is the starches and sugars get converted to sorbitol, or unfermentable sugar,” he says. “They’re very sweet, but they don’t last long. If you let the Red Delicious do that, even the cardboard ones can become nonoffensive. They can get a little interesting-er.”

If you want a better-tasting apple, go to an orchard or farm to buy apples.

Or try a different variety like the Fuji, which is a better-tasting descendant of the Red Delicious. Or taste an Empire or a Jonagold.

“And Winesap — they’re like biting into a glass of chardonnay. They’re so delicious,” Beck says.

delicious apples

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The Red Delicious is an apple atrocity. Why are we growing billions of pounds of them each year?

Almost everyone agrees: The Red Delicious is a crime against the apple. The fruit makes for a joyless snack, despite the false promise of its name, with a bitter skin that gives way to crumbling, mealy flesh. The Red Delicious is a bit like a Styrofoam prop: It looks picturesque, but really has no business in the mouth. Maybe that’s why the New York Apple Association suggests people use their Red Delicious in holiday wreaths and centerpieces. They sure look nice, but they taste like inanimate objects.

As fruits go, the Red Delicious has an unparalleled power to inspire visceral disgust. (There are whole Reddit threads devoted to bashing it.) And yet the variety is ubiquitous. Though it’s no longer the most popular apple in America—since its heyday in the 1980s, it’s been overtaken by newer, tastier varieties—the Delicious remains the most heavily produced apple in the United States. Which means that, even though we’ve long since caught on, you can still find the red scourge everywhere.

This raises some important questions. Why do we keep growing 2.7 billion pounds of Red Delicious apples every year? And are growers still excited by the Delicious or are they stuck between a declining market and an orchard they can’t afford to tear up?

To understand the modern Red Delicious, it helps to know its roots. In the 1870s, a farmer named Jesse Hiatt discovered a rogue apple tree growing between the rows of his orchard in Peru, Iowa. After trying to chop it down several times, he finally let the tenacious upstart grow; to his surprise, it matured into something that bore delicious, crisp, red- and gold-streaked fruit. Hiatt sent his apple to a contest that the Stark Brothers’s nursery held in 1894, searching for the next great apple. When C.M. Stark, the company’s president, bit into Hiatt’s submission, he reacted like a 19th-century Action Bronson: “My, that’s delicious,” he reportedly exclaimed. And that became the name.

Stark snatched up rights to the apple immediately, according to the book, Apples Galore! by A.C. Bright, and marketed it with a savvy that ultimately changed the business. Around the turn of the 19th century, the company spent three-quarters of a million dollars promoting the Delicious tree, including sending it as a free gift to customers throughout the United States. Stark’s hope that the apple would prove successful in multiple climates panned out, and before long the nursery was flooded with letters requesting to plant the tree. By 1922, the annual value of the Delicious crop was $12 million.

The next year, a New Jersey grower discovered that one branch of his Delicious tree had not only ripened before the others, but had also turned a deep crimson red. That “sport,” or mutated branch, was purchased for $6,000. Soon, the whole industry of Delicious growers was on the lookout for their own mutation that would produce a prettier, more apple-like apple.

As the Red Delicious continued to evolve, subsequent breeding privileged physical appearance and durability over taste. The famous dimpled, coke-bottle bottom made the apple easy to stack and transport, while the tough skin reduced bruising and helped improve shelf life. By the 1980s, the Red Delicious made up 75 percent of the entire apple crop grown in Washington, the state that produces two-thirds of the country’s apples. But delicious it was not.

“They eventually went too far and ended up with apples the public didn’t want to eat,” Lee Calhoun, an apple historian and orchardist told The Washington Post in 2005.

The market for Red Delicious began to shrink as the public caught on to the fact that America’s most alluringly named apple had been bred for looks, not taste. And as new, better-tasting varieties like the Honeycrisp and Gala caught on, the market started to collapse. But it’s not like orchardists can just drop everything and swich. Mature apple trees bear fruit for years, and transitioning production to a new variety can be an expensive proposition—as much as $50,000 per acre. Many Red Delicious growers are more or less locked in, even as the variety falls out of favor.

In 2000, the government approved the largest bailout in apple industry history, spending a total of $138 million or roughly $30,000 per grower, in Washington. But this solved only some of growers’ financial woes; since then, the industry has focused more heavily on exports. If Americans won’t eat the Red Delicious anymore, the thinking goes, surely someone else will.

The qualities that cause U.S. eaters to shun the Red Delicious have had a silver lining: The apple’s thick skin, low cost, and good looks make it a perfect export apple. According to Steve Reinholt, export manager for Oneonta Starr Ranch Growers, the apples store and ship exceptionally well, arriving on distant shores looking unblemished and pristine. Oneonta was the first grower to export Washington apples in the 1930s and today the company ships fruit to over 50 countries. Americans may be turning away from the Red Delicious, but the rest of the world—for now—appears to be willing to pick up our slack.

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By the 1980s, the Red Delicious made up 75 percent of the entire apple crop grown in Washington, the state that produces two-thirds of the country’s apples—but delicious it was not

“Red Delicious is the gateway apple,” Reinholt says, the apple that hooks countries on American-grown fruit. Today, over half of our Red Delicious crop is exported, leaving roughly 580 million pounds of the apples to be eaten in this country. This global demand has been a boon for orchardists who began production long ago. The Red Delicious may not be making growers rich but it is providing a necessary entrée into countries that want a taste of Washington apples.

Most of our Red Delicious apples wind up in Mexico, India, Indonesia, China, Saudi Arabia, and United Arab Emirates. Many of these markets have unsophisticated supply chains, where product can wait in ports for days, or be left to sit in holding areas without temperature control. Paul McCarthy, assistant manager for Northwest Fruit Exporters, says that it can take 15 to 21 days for an apple to ship from Seattle to China—an arduous journey best undertaken by a hearty, low-maintenance fruit.

At the same time, the cheap price of Red Delicious makes the fruit especially desirable in markets with low average incomes. The variety tends to cost less for several reasons. First, soft domestic demand has tanked price and they tend to be grown on older trees, with the startup costs long since paid off. Also, their production doesn’t include the “club fees” charged to orchards growing newer, proprietary strains like the Honeycrisp, since the Delicious variety was developed almost a century ago.

“If we try to sell some of the newer varieties in overseas markets they’re too expensive,” says Desmond O’Rourke, CEO of Belrose, Inc., a company that provides analysis of the global apple market.

Still, O’Rourke feels that as incomes rise in those countries, people will likely turn away from the Red Delicious just as we did. In China, for instance, where the color red is associated with luck and prosperity, the apple’s looks have long made the Red Delicious desirable. But that’s already starting to change, according to Public Radio International. Though less than a decade ago many Chinese consumers were still buying with their eyes, more recently taste has become a bigger factor in this market. “Products go in and out of fashion,” O’Rourke says.

Red Delicious represents a full 35 percent of Oneonta’s apple production even though Reinholt says he’s slowly cutting back. “We are reducing our volume of Red Delicious every year,” he says. That’s the tricky thing about being in the apple business: Trees take years to grow and change is often glacial. But consumer appetites can shift almost overnight.

For now, Americans still manage to choke down billions of Red Delicious apples annually. The question is, who’s buying?

We’re choosing them at the supermarket less often, and the Gala now reigns supreme as the nation’s favorite apple, according to the U.S. Apple Association. While the Kroger grocery chain says it still carries Red Delicious, spokesperson Kristal Howard acknowledges that the apples “have declined in popularity with our customers.”

“Many customers are exploring and purchasing high-color, high-flavor varieties such as Honeycrisp,” she says.

Increasingly, then, the Red Delicious is served in institutions where people have little choice about what they’re eating. It’s the official apple of the captive audience.

“The three most commonly served fruits are apples, oranges, and bananas,” says Carol Chong, national nutrition advisor for Alliance for a Healthier Generation’s Healthy Schools Program. In schools and cafeterias she visits throughout country, “typically it’s Red Delicious apples” being served, she says. There’s a lot of anecdotal evidence that Red Delicious is the apple of choice in schools, hospitals, hotels, and even food banks throughout the country, though it’s hard to say definitively if that’s true. Not all institutions keep data on how much of each food they get, and none of the data differentiate between types of apples.

At Baldor, the Northeast’s largest produce and specialty food distributor, Red Delicious may be the second most popular apple variety—but American consumers aren’t buying them directly. The bulk of them go to hospitals, “then schools and hotel chains,” says Ben Walker, senior director of marketing and development. “They’re less popular with our retail and food service clients.”

Regular buyers of the Red Delicious tend not to be known for culinary prowess. They are more often places that want a raw ingredient at low cost and high volume.

Schools, in particular, struggle to live up to nutrition standards while remaining under a set cost per student. So Red Delicious apples, which can be easily sliced en mass using inexpensive machinery, are a perfect fit. They’re also one of six varieties of fresh apple offered by the United States Department of Agriculture (USDA) through its food distribution programs. Depending on the school, 15-20 percent of food that makes it to the lunchroom comes through this program, which often relies on surplus produce from farmers.

When Red Delicious growers can’t find customers among the public, in other words, they can often rely on the U.S. government. When even that fails, growers and distributors can always give unsold apples away for free in exchange for tax credits. Myrna Jensen, a marketing and communications associate at the Oregon Food Bank (OFB), which coordinates food deliveries to 21 regional food banks and more than 1,200 food assistance sites within the state, says that the charity gets a lot of produce that way. “We take what the growers want to give us,” she says. Last year, OFB received 50 truckloads of apples—or two million pounds—in donations. The fact that the Delicious still makes up roughly 30 percent of the Washington apple crop means that a lot of those pounds had a dark red skin and a not-so-delicious taste.

“I’ve not really had a great tasting Red Delicious,” Jensen personally concedes. But the food assistance system is often forced to traffic in whatever’s left unsold, and the Red Delicious is frequently the last apple standing.

Reviled, rejected, and refused across the country, the Red Delicious has found its purpose as the apple people eat when they can’t choose or afford anything else. It might not be a glamorous position but it’s an important one nonetheless. Unlike a lot of fresh produce, these apples have a months-long shelf life and can be a healthful food in places where grocery shelves have few other fresh foods to choose from.

You might not like the taste, but the fruit’s durability, high volume, and low price tend to be too powerful to ignore. And don’t forget to keep the Red Delicious in mind next time you need an apple for your hol >

Delicious apples

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Туалетная и парфюмерная вода Donna Karan Dkny Delicious Candy Apples Ripe Raspberry (red) (Донна Каран Ди Кей Эн Уай Би Делишез Кенди Эпплс Райп Распберри ред)

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Новая лимитированная коллекция от Donna Karan предлагает сладкий аромат Donna Karan Dkny Delicious Candy Apples Ripe Raspberry (red). В основу вдохновения, которое вело созданием аромата Donna Karan Dkny Delicious Candy Apples Ripe Raspberry (red), легли самые любимые сладости современности. Поэтому неудивительно, что в качестве базового аккорда в Donna Karan Dkny Delicious Candy Apples Ripe Raspberry (red) использован аромат кока-колы. С одной стороны Ripe Raspberry можно характеризовать, как летнюю парфюмерию: так как именно для зрелого лета характерны яблочные и малиновые благоухания. Но присутствие в Donna Karan Dkny Delicious Candy Apples Ripe Raspberry (red) освежающего лайма делает данный парфюм уместным для вечеров возле камина, когда за окном заметно холоднее, чем перед очагом, где потрескивают дрова, а между людьми явственно вырисовываются контуры теплой беседы. И все-таки в такой беседе будет много летних приятных воспоминаний, ведь сочные ягоды спелой малины, которые через некоторое время раскрываются в парфюме Donna Karan Dkny Delicious Candy Apples Ripe Raspberry (red)очень характерны для теплого летнего дня. Нотки малины и других фруктовых моментов проявляются через первичное цветочное наваждение, которое создается лилией, магнолией и пионом. И в завершение словно пузырьки кока-колы начинают наполнять воздух сладкой свежестью, — именно такой тональностью характерно послевкусие Ripe Raspberry.

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Отзывы

Уважаемый покупатель!

Отзывов о данном аромате пока еще нет. Вы можете первым высказать свое мнение.

Амбровые ароматы

С амброй в парфюмерии есть некоторая путаница. Изначально словом амбра называли твердое воскоподобное горючее вещество, обладающее своеобразным анималистичным сладко-соленым животным запахом. Образуется она в пищевом тракте кашалота, ее находят в морской воде или на побережье. Из-за неконтролируемого убийства этих животных ради получения амбры, сейчас ее использование строго регламентировано компанией IFRA. В годы активного использования применялась в первую очередь в качестве фиксатора, продлевающего стойкость натуральных компонентов. Амбровый аккорд обычно получают сочетанием ванилина с аромаматериалами, передающими запахи лабданума, бензоина или стиракса или же используют уже готовые синтетические компоненты. Мода на амбровые ароматы появилась в конце 19 века, а на сегодняшний день заняла свою определенную прослойку. В лидеры и хиты амбровые ароматы вырываются редко, но в целом всегда держат некую планку популярности и качества, ассоциируясь у многих с комфортом, уютом, благополучием и респектабельностью.

Мужские ароматы Hermessanse

Hermessence — бутиковая линейка дома Hermes, начавшаяся в 2004 году с создания 4х ароматов и позже расширенная до 14 представителей. Долгое время над ней трудился Жан-Клод Эллена, сейчас его место заняла новый штатный парфюмер марки Кристина Нажель. Всю линейку характеризует изящность и тонкость звучания, чистота и деликатность. Как и вообще большинство ароматов Hermes.

Бренд Salvatore Ferragamo

Бренд Salvatore Ferragamo родом из Италии. Основан он был итальянцем, которого так и звали, Сальваторе Феррагамо, который еще с детства демонстрировал таланты к созданию обуви. В возрасте 18 лет он перебрался в США, сначала в Бостон, затем в Голливуд, где снискал себе репутацию “сапожника для звезд”. Позже, получив базовое медицинское образование в университете в Южной Калифорнии, он вернулся на родину, но осел во Флоренции, где открыл сначала мастерскую, а потом и целую компанию, клиентками которой числились знаменитые голливудские дивы Ава Гарднер, Мерилин Монро и Одри Хепберн. После смерти самого Сальваторе компанию унаследовали его супруга и их дети. Тогда же началось расширение производства — теперь под брендом Salvatore Ferragamo можно приобрести очки, сумки, часы, одежду и парфюмерию. А еще существует фонд Феррагамо, осуществляющий поддержку молодых талантливых модельеров, развивающих идеи Сальваторе. Кстати, запуск парфюмерии возможно планировал для бренда еще сам основатель, ведь выпущен он был совсем вскоре после его смерти в 1960м году, назывался Gilio и сейчас о нем даже нет толком никакой информации, удалось найти только, что он пах цветами и амброй. Наибольшую популярность у марки на сегодняшний день обрели ароматы из линейки Signorina, однако, сегодня наш рассказ пойдет о других, которые, уж поверьте, ничуть не хуже.

Редкие ароматы

Как и в любой другой индустрии, в парфюмерии есть свои хиты и звезды, а есть те, кто остается в стороне. Как в литературе, в музыке, в кино. Мы расскажем о самой настоящей нишевой парфюмерии — тех ароматах, которые хороши, но малоизвестны.

Розыгрыш подарков: YouTube / Instagram / ВКонтакте

Мы объявляем грандиозный розыгрыш, которого не делали еще никогда. Вас ожидают 150 призовых мест, 90 подарочных сертификатов, 645 отливантов парфюмерии.

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