Rubens® Apples
Inventory, lb : 0
Description/Taste
Rubens® apples are striped orange-red. The texture of Rubens® apples makes them pleasant to eat, since the skin is tender and the flesh is juicy and crunchy and breaks off in pieces. Rubens® are both tangy and sweet, although not overly so. Their flavor has been described as having notes of melon, and is similar to its Gala parent.
Seasons/Availability
Rubens® apples are available in mid-fall through the early winter.
Current Facts
Rubens® apples are a relatively new Malus domestica variety that resulted from a cross of Gala and Elstar. The name is a registered trademark of the Civni apple. Higher quality apples are marketed under the Rubens® name, while lower grade specimens are sold as Civnis. The Gala x Elstar variety called Rubens® should not be confused with a Cox variety of apple of Dutch origin that is sometimes also referred to as Rubens.
Nutritional Value
This apple is a healthy addition to the diet, since it is low in calories but high in important nutrients such as Vitamin C and dietary fiber. It also contains smaller amounts of calcium, iron, and Vitamin A.
Applications
Because of its well-balanced taste and excellent texture, this apple is a good fresh eating choice. Eat out of hand or slice into fruit or savory salads. Rubens® keep fairly well when stored correctly, and can last three months in the refrigerator. Choose apples without bruises, soft spots, or nicks, and store them in a cold place unless planning to eat them within a week.
Ethnic/Cultural Info
The parentage of the Rubens® makes them popular in both England and Continental Europe, since Galas are a common apple in England and Elstars are very well known in Europe. British customers particularly enjoy Rubens®, and have voted it tastiest apple in national contests.
Geography/History
The first Rubens® were bred in Ferrara, Italy, at the Consorzio Italiano Vivaisti. They were introduced to the European market in 1988. They are now grown in northern Italy, the Netherlands, Germany, and Great Britain. In England, they are grown mainly in Kent. They have not yet made a dent in the U.S. market, but are being commercialized in Washington State.
