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Grapple® apples are either fuji or gala apples that generally have an ovate, conical, to round shape and are connected to thin, fibrous brown-green stems. The skin is smooth, waxy, firm, and has a green-yellow base with variegated red blush and striping. Underneath the surface, the flesh is dense, crisp, juicy, and cream-colored to white, encasing a central core filled with small, brown-black seeds. Grapple® apples are known for their strong grape aroma, crunchy texture, and sweet, fruity, and acidic taste with notes of concord grape flavoring.
Grapple® apples are available year-round, with a peak season in the fall.
Grapple® apples are flavored infused fruits that belong to the Rosaceae family. Pronounced “Grape-L,” Grapple® apples are not their own variety, but are Washington gala or fuji apples that have been bathed in a solution of artificial grape flavoring and water. Once infused, the apples are dried and kept in cold storage to allow the flavor to penetrate the flesh further. This patented process creates an apple that tastes like a concord grape but maintains the same nutritional properties of other apples without added sugars or genetic modification. Grapple® apples are commercially cultivated in Washington and are marketed as a healthy snack and novel consumer good.
Grapple® apples are a good source of vitamin C, which is an antioxidant that can help protect the immune system and are a good source of fiber, which can help regulate the digestive tract. The apples also contain iron, calcium, and some vitamin A, and have similar nutritional properties to other apples without added sugars or carbohydrates.
Grapple® apples are best suited for fresh eating as their unique flavor is showcased when consumed straight, out-of-hand. The apples can be eaten as a stand-alone snack, served with cheeses, other fruits, and dips on appetizer plates, sliced into green salads, or layered into sandwiches and quesadillas. Grapple® apples will also retain some of their flavor when cooked and can be baked into tarts, pancakes, and pies, roasted as a dessert, or dried for extended use. Grapple® apples pair well with honey, chocolate, peanut butter, spices such as nutmeg and cinnamon, dried fruit such as raisins or cranberries, and roasted nuts. The fresh apples will keep up to one month when stored at room temperature and 2-4 months when kept in cold storage.
Grapple® apples are given their unique grape flavor by infusing the apples with an artificial grape flavoring known as methyl anthranilate. Grape flavoring is one of the most popular flavorings preferred by children, and Grapple® apples were created for children as a healthy snack alternative to candy. According to the Grapple® Apple website, grape flavoring, or methyl anthranilate, is FDA and USDA approved and is used in many other food and beverages, including Kool-Aid, juices, soda, chewing gum, and popsicles. It has also been reported that the flavoring is found in many common medicines and is used for its fragrance in lotions, cosmetics, and perfumes.
Grapple® apples were developed by Todd Synder of C&O Nursery in Wenatchee, Washington State. Washington fuji apples and gala apples are used to make Grapple® apples as both varieties have skin that is highly permeable and quickly takes on the grape flavor. The apples are first scanned to test for Brix, or sugar levels, using infrared cameras, selecting only the sweetest apples. The apples are also checked for size, color, and quality, and are then infused with the artificial grape flavor. Once bathed in the grape flavoring, the apples are moved to cold storage, where they further take on their grape flavor. Grapple® apples were released to the market in 2011 and are made exclusively by C&O Nursery. The apples are distributed in custom packaging and are found at specialty grocers throughout the United States and Canada.
Recipes that include Grapple Apples. One is easiest, three is harder.
|Barbeque Master||Grilled Grapples|
|Cooking Dangerously||Grapple Cake in a Brown Sugar Glaze|
|Martha Stewart||Roasted Winter Squash Soup|