Jeromine Apples
Estimated Inventory, lb : 0
Description/Taste
Jeromine apples vary in size, depending on growing conditions, but are generally a medium to large varietal, averaging 7 to 8.5 centimeters in diameter. The variety has a fairly uniform, round to conical shape with flat, sloping shoulders, a broad middle, and a tapered, narrow base. Jeromine apples are typically harvested when they have reached 180 to 300 grams in weight and may showcase some ribbing and prominent white lenticels scattered across the surface. The skin is semi-thin, taut, smooth, and glossy, covered in a waxy coating. The skin also ripens from green to yellow-green hues and is almost entirely enveloped in a dark red, crimson, to burgundy blush. The blush is mostly solid and saturated. Underneath the surface, the white to ivory flesh is firm, crisp, aqueous, and slightly fibrous with a chewy, crunchy, and succulent consistency. The flesh can also be flushed with red-pink shades in some growing regions and the central core is small and fibrous, filled with tiny black-brown seeds. Jeromine apples are edible once ripe and are known for having a mostly mild and sweet taste with low acidity. Some consumers also note that the apple has a pleasant, subtle, lingering sweet aftertaste.
Seasons/Availability
Jeromine apples are harvested in the fall, typically from mid-September through early October. Once picked, the variety can be professionally stored and sold through the late spring.
Current Facts
Jeromine apples, botanically classified as Malus domestica, are a French variety belonging to the Rosaceae family. The fruits grow on trees reaching 2.5 meters in height and were selected through a breeding program in France as a modern commercial cultivar favored for its red coloring, sweet taste, and ease of production. Jeromine apples are an early bearing variety, meaning the trees produce fruits within 2 to 3 years after planting. This is advantageous for growers and home gardeners, as the average fruit bearing years for other apple varieties begins from 3 to 9 years of age. Jeromine apple trees are also resistant to diseases, tolerant to frost, produce high yields, and the fruits can be stored for extended periods on and off the tree. Consumers value Jeromine apples as a dessert cultivar and the apples are grown commercially and sown in private gardens as a fresh-eating fruit. The variety has also expanded outside of its native Europe and has become a popular cultivar in commercial production in Central Asia, where the apples are purchased for use in a wide array of sweet and savory culinary preparations.
Nutritional Value
Jeromine apples have not been extensively studied for their nutritional properties. A few sources note that the variety may be a source of potassium, vitamin C, iron, calcium, vitamin A, magnesium, and B vitamins. Potassium has been known to help balance fluid levels within the body, vitamin C can strengthen the immune system, and iron contributes to producing the protein hemoglobin for oxygen transport through the bloodstream. Vitamin A helps maintain healthy organs, calcium supports bones and teeth, while magnesium assists in everyday nerve functions. The saturated red hues within the apple’s skin indicate the presence of anthocyanins, natural pigments with antioxidant properties to reduce inflammation and guard the cells against the damage caused by free radicals.
Applications
Jeromine apples have a mild, sweet, and subtly tangy flavor suited for fresh and cooked preparations. The variety is primarily consumed out of hand and is enjoyed as a snack or health dessert. Jeromine apples are favored in Central Asia for pressing into juices, making cider, or fermenting into a fruit wine. The variety is also sliced and tossed into salads, shredded into slaws, served on cheese boards, or cut and layered into sandwiches. In Europe, Jeromine apples can be used in any recipe calling for Red Delicious apples as they are a descendant of this variety and share similar characteristics. In addition to fresh preparations, Jeromine apples can be simmered into jams, jellies, syrups, and compotes. They can also be baked into pies, tarts, and cakes, wrapped in phyllo dough and cooked, or incorporated into mousse. The apple’s sweet flavor can be utilized in apple sauces, as a thickener in soups, or made into apple butter. They can also be dried into strips or small pieces for extended use and have a chewy consistency. Dried apples can be eaten as a snack or chopped and added as a topping over granola, in trail mix bars, or mixed into baked goods. Jeromine apples pair well with nuts such as almonds, pecans, hazelnuts, and peanuts, cheeses including parmesan, goat, and feta, spices such as cinnamon, cloves, ginger, cardamom, and nutmeg, and other fruits including berries, stone fruits, and citrus. Whole, unwashed Jeromine apples will keep for several weeks to months when stored in a cool, dry, and dark place, such as a cellar or the refrigerator’s crisper drawer. In professional storage settings, the variety can last 3 to 7 months.
Ethnic/Cultural Info
Jeromine apples are incorporated into modern variations of kissel, a traditional recipe with roots in Russia. The name kissel is derived from an old Slavic word roughly translating to mean “sour,” and the original versions of kissel were a porridge-like dish comprised of peas, oats, bran, or rye. This mixture was soaked in water until it was lightly fermented and then cooked with other ingredients and allowed to partially solidify. Over time, kissel recipes expanded and adapted to changing consumer preferences, and fruit variations became popular around the mid-19th century. Fruit kissel was made from simmering fruits and combining them with corn or potato starch. It was also often sweetened with sugar making it a syrupy, dessert-like dish. The practice of adding starch as a thickening agent was said to help the dish feel more filling. In the present day, Jeromine apples are used in variations of apple kissel, and fruit kissel recipes, in general, now vary from having the consistency of a thin juice to being as thick as a gelatin. Apple kissel is primarily served as a refreshment or dessert and is also seen as a natural health drink to aid in digestion.
Geography/History
Jeromine apples are native to France and were developed through a French experimental breeding station. Much of the history of the varietal has not been shared from the breeding program, but it is thought to be a sport derived from a cross between Early Red One and Erowan apples. Jeromine apples were released by Dalival in partnership with IFO, two French breeding companies that specialize in apple and pear trees, and the breeders listed on the company’s website for Jeromine apples are noted as Mr. Feuillet, Leclere, and Maurice. The variety is a descendant of Red Delicious apples and was selected as a commercial cultivar for its flavor, appearance, and favorable growth characteristics. Since its release, Jeromine apples are commercially grown throughout Europe and Central Asia, especially in Poland, France, Greece, Kazakhstan, and Russia. The variety is also planted in home gardens in Europe and Asia. When in season, Jeromine apples are sold through local markets, retailers, and select wholesalers. The Jeromine apples featured in the photograph above were sourced through a market in Kazakhstan.
