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Goudreinette apples are round to conical fruits with a squat and slightly lopsided shape. The skin is dull, rough, and has a green-yellow base, covered in brown russet with patches of red blush and striping. Underneath the surface, the flesh is pale green-yellow to white, coarse, and dense, encasing a small central core filled with black-brown seeds. Goudreinette apples are crunchy and aromatic with a sweet, sour, and acidic flavor when harvested. After a prolonged period in storage, the apples soften and develop a higher sugar content, creating a savory-sweet taste with notes of pear and spice.
Goudreinette apples are available in the late fall and can be stored through the early spring.
Goudreinette apples, botanically classified as Malus domestica, are a heritage variety that belongs to the Rosaceae family. The Dutch cultivar is known by many different names, including Belle de Boskoop, Schone van Boskoop, Goudrenet, and Goud-Reinette, and the fruits may also be sold under regional, local names at markets across Europe. Goudreinette apples are not commercially cultivated due to their varying appearance, but they are a specialty variety grown in home gardens for their resistance to disease and extended storage capabilities. The late-season apples are also considered to be a dual-purpose fruit, consumed fresh, out-of-hand as a dessert variety, and used in a wide array of culinary applications.
Goudreinette apples are an excellent source of vitamin C, which is an antioxidant that can help boost the immune system and protect the body against external environmental aggressors. The apples also contain vitamin A, boron, and fiber, which can help regulate digestion and blood sugar levels.
Goudreinette apples are best suited for both raw and cooked applications such as baking, boiling, and poaching. The crisp apples can be sliced and tossed into green and fruit salads, used as a crunchy topping over oatmeal, yogurt, and granola, or pressed into juices and ciders. Goudreinette apples also hold their shape well when cooked and can be baked into pies, tarts, flans, cakes, and dumplings. In the Netherlands, the apples are blended into a smooth puree and mixed with other ingredients to make applestroop, which is a sauce commonly spread over Dutch pancakes. Goudreinette apples pair well with vanilla, spices such as cinnamon, star anise, clove, sage, mint, and nutmeg, fruits such as plums, pears, oranges, blackberries, and apricots, and meats such as beef, pork, and poultry. The fresh fruits will keep 5-6 months when stored whole and unwashed in a cool, dry, and dark place such as the refrigerator.
In the Netherlands, Goudreinette apples are a favorite variety used in appelmoes, which is the Dutch version of applesauce. The crisp fruits provide a tangy, sweet, and balanced flavor, and appelmoes is a typical dish served to children, often mixed with vegetables and gravy, to help mask the vegetable’s flavor. On average, Dutch citizens consume up to nine pounds of appelmoes per year, and recipes for appelmoes date back to the 15th century. The original recipes made during medieval times called for spices, apples, almonds, and fish to make a sauce-like paste, but as the recipe has been adapted over time, it has become more palatable with apples, sugar, spices, and lemon juice. Beyond children's dishes, Appelmoes is also a popular side dish among Dutch adults, served with everyday dishes such as pork chops, chicken and French fries, or layered over pancakes.
Goudreinette apples are believed to have been discovered in Boskoop, the Netherlands, and were discovered as a chance seedling growing on a reinette de Montfort apple tree by K.J.W. Ottlander. The variety was released in 1856 through Ottlander Nursery and became a popular culinary and fresh eating apple. Today Goudreinette apples are challenging to find in markets and are primarily found through home gardens and specialty growers in France, England, the Netherlands, Germany, Canada, and the United States.
Recipes that include Goudreinette Apples. One is easiest, three is harder.
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