Kalei Apples
Estimated Inventory, lb : 0
Description/Taste
Kalei apples vary in size and shape, depending on the growing region and cultivation conditions, but are generally a medium to large varietal, averaging 7 to 8 centimeters in length and 8 to 9 centimeters in diameter. The variety can weigh as much as 200 grams at harvest and has a conical to round shape, sometimes with an asymmetrical base or shoulder. The fruit often showcases some ribbing, and the skin is moderately thick with a smooth, taut, and glossy appearance. Kalei apples develop a greasy feel with maturity, and the skin has a yellow-green base hue, enveloped in a dark red, burgundy, to red-pink blush. This blush can be solid to transparent, varying with sun exposure, and is overlaid with crimson broken striping. Cream-colored lenticels are also scattered across the surface. The ivory to pale yellow flesh is dense, firm, and aqueous with a textured, breaking, and crunchy consistency. The flesh also encases a small central fibrous core filled with tiny black-brown seeds. Kalei apples release a light, fruity aroma and are edible once ripe. The variety ranges from 14 to 18 degrees Brix, a unit of measurement for sugar, and is mixed with low acidity to create a mild and sweet flavor profile.
Seasons/Availability
Kalei apples are typically harvested between April and May in Australia. Once picked, the apples can be professionally kept in controlled atmospheric or cold storage facilities for around four months or longer.
Current Facts
Kalei apples, botanically classified as Malus domestica, are an Australian variety belonging to the Rosaceae family. The sweet cultivar was developed in the late 20th century as an improved commercial apple and was commercially released in the early 21st century. Kalei apples are notably known as the first scab-resistant variety released from a breeding program managed by the Queensland Department of Agriculture, Fisheries, and Forestry. Apple scab, also known as black spot, is a serious fungal disease and is considered one of the most common and problematic issues for commercial apple cultivation worldwide. Kalei apples are resistant to apple scab and also exhibit tolerance to western flower thrip and Alternaria disease. This resistance allows the variety to be grown using more natural methods. The mid to late-season fruits develop on trees reaching two meters in height and are favored by growers for their high yields, easy-to-manage nature, and large fruits. It is important to note that Kalei apples are also sold under the brand name Azana™ apples when grown organically. Kalei apples are seasonally offered as a commercial, fresh-eating fruit in Australia and are promoted for their vibrant coloring, crunchy flesh, and sweet taste. The variety can also be stored for extended periods, allowing it to be used in a wide array of sweet and savory culinary preparations.
Nutritional Value
Kalei apples have not been studied for their nutritional properties. Apples, in general, are a source of fiber to regulate the digestive tract and contain minerals such as potassium, copper, phosphorus, calcium, iron, zinc, manganese, and magnesium. Potassium helps to balance fluid levels within the body, while copper develops connective tissues. Phosphorus and calcium support bones and teeth, iron produces the protein hemoglobin for oxygen transport through the bloodstream, and magnesium assists the body in controlling daily nerve functions. Apples also provide vitamins, including vitamins A, C, E, and K. Vitamin A maintains overall organ health, while vitamin C strengthens the immune system. Vitamin E helps to guard the cells against the damage caused by free radicals, and vitamin K assists the body in forming blood clots for faster wound healing. The apple’s red-hued skin indicates the presence of anthocyanins, colored pigments with antioxidant properties to reduce inflammation.
Applications
Kalei apples have a mild, sweet flavor suited for fresh and cooked preparations. The variety is primarily consumed out of hand and is enjoyed for its crunchy, breaking flesh. Kalei apples are promoted as fresh-eating apples that can be eaten as a standalone snack, sliced onto fruit platters, or chopped and tossed into salads and slaws. The variety can also be layered into burgers, sandwiches, and wraps, sliced and served over crostini, or added as a topping on yogurt, grain bowls, and chia puddings. In Australia, Kalei apples can be used in any recipe calling for sweet fruits. The variety is blended into smoothies and shakes or pressed into juice. While less common, Kalei apples can also be incorporated into cooked preparations when mixed with other apple varieties, including desserts and baked goods such as cakes, fritters, tarts, and pies. Kalei apples pair well with spices such as cinnamon, nutmeg, cloves, ginger, and cardamom, nuts including almonds, pecans, and hazelnuts, vanilla, brown sugar, and maple syrup. Whole, unwashed Kalei apples will keep for 1 to 3 weeks when stored at room temperature. The variety can also be stored in the fridge for several weeks. In professional cold storage, Kalei apples are kept for at least four months.
Ethnic/Cultural Info
Kalei apples were allegedly named after a word derived from the Hawaiian language. Kalei roughly translates from Hawaiian to mean “lovable,” “child of happiness,” or “beloved.” Much of the reasoning behind the apple’s brand name is unknown, but the messaging surrounding the variety has evolved over time through the efforts of Apple and Pear Australia Ltd., also known as APAL, an organization that supports apple and pear growers in Australia. APAL has also marketed Kalei apples throughout the early 21st century in a sweet, fun, and bright light with a confectionary focus, using slogans such as “The apple that’s sweet as pie” and “Apples never tasted so good.” Kalei apples are a managed variety, meaning the apple is “open to all Australian growers through registered nurseries,” according to APAL’s website. This allows growers to trial the variety in their orchards without the restraints and strict regulations enacted by club apple types.
Geography/History
Kalei apples are native to Australia and were developed by the Queensland Department of Agriculture, Fisheries, and Forestry in Queensland. The variety was part of a breeding initiative to develop scab-resistant cultivars and was created from a cross between the seed parent, Royal Gala, and the pollen parent, a variety labeled as CPR7T90. The initial cross was made in 1993, and the product of this cross was allowed to mature and bear fruit. Seeds were extracted from the new fruits and grown into seedlings planted in fields. Scion wood was later grafted onto other rootstocks the following year at a research station in Queensland, beginning in 1995. The fruits from these grafted trees were labeled RS103-130 in 1999 and were selected for further evaluations and trials as a possible commercial cultivar. RS103-130 was submitted for a US Plant Patent in 2007, and the application was granted in 2009 under US PP 20028P3. In 2012, RS103-130 apples were branded under the name Kalei apples and were officially released to Brisbane markets in May 2012. That same year, Coregeo® Australia, a division of Apple and Pear Australia Ltd., also known as APAL, signed a licensed agreement to market and commercialize the new apple variety. Since its release, Kalei apples are seasonally sold by select retailers throughout Australia and trials began in 2016 in select locations within Europe and the United States for possible expansion. The Kalei apples featured in the photograph above were sourced through Burwood Fruit Market in the suburb of Burwood, which is within the city of Sydney in New South Wales, Australia.
