Costard Apples
Inventory, lb : 0
Description/Taste
Costard apples vary in size and shape, depending on growing conditions, but are generally a medium to large varietal with an irregular, oblong, conical, to oblate shape. The apples notably display prominent ribbing around the shoulders of the fruits, giving the surface a five-sided nature. The ribbing extends the length of the fruit, and the skin is semi-thick, smooth, taut, and waxy. Costard apples ripen to shades of green and yellow-green, and some fruits develop brown-red shades on surfaces exposed to ample amounts of sunlight. The stem cavity often features textured, rough brown russet, and light lenticels envelop the surface. Underneath the skin, the ivory to cream-colored flesh is firm, aqueous, and dense with a crisp, succulent consistency. The flesh also encases a central fibrous core filled with tiny black-brown seeds. Costard apples are said to be fragrant when ripe and are edible raw, releasing an acidic, sweet, and tangy green taste.
Seasons/Availability
Costard apples are available in the fall through winter.
Current Facts
Costard apples, botanically classified as Malus domestica, are a rare variety belonging to the Rosaceae family. The heirloom European apples were once one of the most popular varieties in England and were favored for their extended storage capabilities and versatility in culinary preparations. Despite their past widespread fame, Costard apples fell out of favor around the 17th century and almost disappeared from cultivation entirely. Much of the history of Costard apples became murky after the 17th century, and pomologists are unsure if the apples labeled as Costard in modern markets are the same as the heirloom fruits. When in season, Costard apples are not commercially grown and are reserved for private home gardens and preservation orchards. The apples are utilized in fresh or cooked preparations and hold their shape well, allowing them to be incorporated into various appetizers, main dishes, and desserts.
Nutritional Value
Costard apples have not been studied for their nutritional properties. Like other varieties of green apples, the fruits may be a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and calcium to support bones and teeth. The variety may also provide some magnesium to control nerve functions, phosphorus to repair tissues, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including copper, zinc, manganese, and vitamin E. In the 14th century, Costard apples were listed in Anglo-Norman medicinal cures and were recommended to be eaten to help with digestive issues.
Applications
Costard apples have an acidic, tangy, and subtly sweet taste suited for fresh and cooked preparations. The variety can be eaten out of hand when ripe or sliced and served on cheese boards and various appetizer platters. Cut Costard apples can be dipped into nut butter, caramel, and melted chocolate, tossed into salads, or layered into sandwiches for added crunch and flavor. While less common, Costard apples can be blended into juices and smoothies. According to Teresa McLean’s book “Medieval English Gardens,” Costard apples were once a choice variety for cider-making. In addition to fresh preparations, Costard apples hold their shape when cooked and are incorporated into cakes, bread, muffins, scones, and turnovers. The variety can also be wrapped in pastry dough and baked, stuffed with spices and nuts, cooked in caramel as a decadent topping over ice cream, or added to cobblers, crisps, pies, and fritters. Costard apples were once known as a popular cooking variety in England and were mentioned in past cookbooks as an ingredient in sauces for meats such as pork or goose. The variety is also roasted and served as a savory side dish. Costard apples pair well with herbs such as parsley, rosemary, and oregano, nuts including almonds, peanuts, pecans, and walnuts, and spices such as cinnamon, cloves, nutmeg, and ginger. Whole, unwashed Costard apples will keep for 1 to 3 months when stored in a cool, dry, and dark place such as a cellar or refrigerator drawer.
Ethnic/Cultural Info
There are several theories behind the name Costard. The most prevalent theory states that Costard is derived from the Latin word “costa” or “costatus,” meaning “rib,” “ribbed,” or “flank.” This moniker was given to the apples as the fruit’s surface is notably ribbed, referencing its appearance. A less common and unsupported theory stems from Shakespeare’s use of Costard to depict a human head in his play “King Lear.” Some believe that it was also used as slang to describe a large object during the period when cultivation of the variety was at its peak. One notable term that allegedly developed from Costard apples is Costardmongers, also written as Costermonger. Historically, this British descriptor arose from street vendors in England who would sell fruits and vegetables. There are other theories to the creation of the name, but most attribute its appearance in the English language to hawkers who used to promote and sell Costard apples in markets.
Geography/History
Costard apples are believed to be native to Europe and were rumored to have been introduced to England through the Normans, but this theory has been primarily rooted in hypothesis. The apples were said to have come from somewhere in Europe and were introduced to English gardens during the 13th century. Costard apples are the second oldest-known apple variety in England, following Pearmain, which was introduced in 1204. The initial arrival of the variety was undocumented, but some records give insight into Costard’s appearance in England. The Earl of Lincoln in Holborn, England, was thought to have imported cuttings of several apple varieties from other regions of Europe around 1286. Historians believe Costard may have been one of the cuttings that were grafted and planted in his home garden. In 1292, Costard apples were recorded as “Poma Costard” in a supplier’s bill for King Edward I. The bill allegedly claimed around 136 kilograms of Costard apples were brought into Berwick Castle during the king’s campaign in Scotland. Later, in 1325, Costard apple trees were available for purchase in England, and the apples were widely grown as a commercial crop by the 13th and 14th centuries. The apples remained one of the most cultivated varieties in England up until the 17th century, but soon after, they began to fade from commercial production. By the 19th century, Costard apples were incorrectly labeled as a synonym for Catshead apples, spurring confusion among pomologists for several generations. Prior to the 19th century, Costard apples were classified separately from Catshead apples, and in the modern day, most pomologists agree that they are separate apples. Costard apples had almost entirely disappeared by the 20th century, and during this century, old varieties were being mixed up with Costard, and new types of Costard were being supposedly discovered and named. This led to Costard becoming a category or class of apples versus a variety. Today, Costard apples are rare, and some pomologists question whether the apples labeled as Costard are presently the same as the ancient fruits. Costard apples are not commercially cultivated and are primarily found through National Fruit Collections and select home gardens.
Recipe Ideas
Recipes that include Costard Apples. One
is easiest, three is harder.| Eating Bird Food |
|
Raw Mini Apple Pies |
| The Rawtarian |
|
Raw Apple Walnut Cake |
| Abbey's Kitchen |
|
Caramel Apple Raw Vegan Cheesecake |
