Atlas Apples
Inventory, lb : 0
Description/Taste
Atlas apples are a medium to large varietal and have a round to conical shape with broad shoulders, a curved center, and a flat base. The apple’s dark brown, fibrous, woody stem ranges from short to moderate in length and is connected to a deep, narrow stem cavity. The skin is semi-thin, tender, smooth, and taut, showcasing prominent ribbing near the fruit’s shoulders. The skin also has a yellow-green to pale yellow base, almost entirely washed in a faint pink blush with overlaid, dark red, broken striping. Some apples may exhibit orange-red tones, but this coloring depends on the growing environment and sun exposure. Underneath the surface, the white to ivory flesh is aqueous, coarse, and firm, with a soft, crisp consistency. Some apples may also have small sections of the flesh stained with red hues just below the skin, and the moderate-sized central core is filled with tear-drop-shaped black-brown seeds. Atlas apples have a tart, subtly sweet, and brisk flavor with savory nuances. The apples change in flavor according to their growing environments, and in some regions, the flesh may develop a metallic to copper-like undertone.
Seasons/Availability
Atlas apples are harvested in the mid to late fall and can be stored through the winter.
Current Facts
Atlas apples, botanically classified as Malus domestica, are a Canadian variety belonging to the Rosaceae family. The mid to late-season cultivar was released to commercial markets in Canada in the early 20th century and is a variety selected for its large size, coloring, and brisk taste. Atlas apples are known for their vigorous nature and ability to thrive in cold, harsh climates. The variety is suited to northern regions and is sturdy enough to produce large, heavy apples in snowy, icy environments. Atlas apple trees do not need to be thinned and bear annual crops of fruits with extended storage capabilities. Despite their cold tolerance, Atlas apples never became a widespread commercial cultivar and disappeared as newer, modern varieties flooded international markets. In the modern day, Atlas apples are rare, sometimes known as Red Atlas, and only a few trees are known to be grown in select orchards throughout Canada and the United Kingdom. The fruits are considered dual-purpose and are utilized for fresh and cooked culinary preparations.
Nutritional Value
Atlas apples have not been studied for their nutritional properties. Like other bi-colored apples, the variety may be a source of antioxidants to protect the cells against the damage caused by free radicals, vitamin E to reduce inflammation, and vitamin C to boost the immune system. The variety also provides fiber to regulate the digestive tract, calcium to build strong bones and teeth, potassium to balance fluid levels within the body, vitamin K to assist in faster wound healing, vitamin A to maintain healthy organ functioning, and other nutrients, including phosphorus, manganese, zinc, copper, and magnesium.
Applications
Atlas apples have a tart, sometimes savory taste suited for fresh and cooked preparations. The variety can be consumed straight out of hand and is valued for its large size and juicy nature, but it has a distinct flavor, distinguishing it from other sweeter commercial cultivars. Atlas apples can be incorporated into any recipe calling for standard apples. The fruits are popularly chopped into salads, layered in sandwiches, wraps, and rolls as a crunchy element, sliced for cheese platters, or layered onto toast as a savory-sweet topping. Atlas apples can also be served with dips including nut butter, chocolate, or caramel as a snack, minced into herb-based side dishes, or cut and added to fruit medleys. In addition to fresh preparations, Atlas apples are favored in Canada for baked recipes. The fruits are incorporated into crisps, crumbles, dumplings, pies, muffins, bread, and cake or used as a filling in bear claws, turnovers, and buns. Atlas apples can also be cooked into grilled cheeses, baked into pancakes, sauteed in browned butter and spices, or sliced into an onion tart. When using the fruits for baking, it is recommended that the apples be stored for a period before cooking. This helps the fruits develop a more concentrated, sweeter flavor. Atlas apples pair well with meat such as pork, turkey, beef, and poultry, herbs including thyme, rosemary, parsley, and mint, spices such as cinnamon, cloves, ginger, nutmeg, and cardamom, vanilla, maple syrup, and honey. Whole, unwashed Atlas apples will keep for 1 to 3 months when stored in a cool, dry, and dark location such as a cellar or refrigerator’s crisper drawer.
Ethnic/Cultural Info
Atlas apples were named after the Titan Atlas. In Greek mythology, Atlas was one of the twelve Titans who ruled the universe before the age of the Olympians. Atlas was considered the head ruler of the Golden Age, but eventually, the Olympians rose up and defeated the Titans, banishing them to a prison called Tartarus. Zeus, the Olympian who took Atlas’s place as ruler of the universe, forced Atlas to hold up the earth on his shoulders for all of eternity. One day, Zeus’s son Hercules was completing labors for King Eurystheus. One of the labors was to steal a golden apple from the Olympian's garden. The golden apples were given to Zeus by his wife Hera as a wedding gift. The fruits were guarded by nymphs who were also daughters of Atlas, so Hercules used Atlas to steal the apples for him. Atlas hated holding the weight of the world on his shoulders, and Hercules offered to hold the earth while Atlas retrieved the apples. Atlas brought Hercules the fruits, but in a moment of quick wit, Hercules tricked Atlas into holding the world again, leaving Atlas to his eternal punishment.
Geography/History
Atlas apples are native to Canada and were developed through the Central Experimental Farm in Ottawa, Canada. The farm was established in 1886 as a research station for Canada’s Department of Agriculture and focused on creating new fruit varieties suitable for cultivation in the country’s climate. The parental origins of Atlas apples are unknown, but it is thought Atlas apples were produced from a cross between Winter Saint Lawrence and Duchess Oldenburg apples or a cross between an unknown variety and Manks Codlin apples. Atlas apples arose from an open-pollinated seedling sometime around 1898 and were selected for further trials and evaluations in 1912. The variety was officially released to commercial growers in 1924 and was a favored variety in harsh, colder regions of Canada. Since their release, Atlas apples have remained primarily localized to Canada and disappeared from cultivation over time, making the variety notoriously challenging to find. Today, Atlas apples are a rare cultivar grown in limited quantities throughout Canada and the United Kingdom, but their flavor changes in the United Kingdom, sometimes becoming more metallic, due to varying climates. The apples are elusive in the United States and are hardly found in specialty orchards or home gardens. When in season, Atlas apples are sold directly through growers or farmer’s markets.
Recipe Ideas
Recipes that include Atlas Apples. One
is easiest, three is harder.| The Chunky Chef |
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Old Fashioned Easy Apple Crisp |
| I Heart Eating |
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Cranberry Apple Crisp |
