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Lodi apples are moderately-sized fruits with a round, oblate, to conical shape. The skin is semi-thin, smooth, and pale green, covered in tiny pores or lenticels and has a dimpled, ribbed, and slightly lumpy appearance. Underneath the surface, the flesh is aqueous, ivory to white, soft, and fine-grained, encasing a central core filled with very small, black-brown seeds. Lodi apples are crunchy with an initially tart flavor, followed by a subtly sweet aftertaste.
Lodi apples are available in the mid-summer through fall.
Lodi apples, botanically classified as Malus domestica, are an early-maturing variety belonging to the Rosaceae family. The tart fruits are believed to have been developed from the yellow transparent and Montgomery apple varieties and are one of the earliest cultivars to be found in American markets, often appearing in the summer. Lodi apples are not commercially cultivated due to their short shelf life and the flesh frequently cracking in storage. The apples have become a valued home garden variety in the southern United States and are popularly used in cooked applications, including baked goods and sauces.
Lodi apples are a good source of vitamin C and fiber, which has been shown to help regulate blood sugar, digestion, and boost the immune system. The apples also contain vitamin A and some iron, potassium, and phosphorus.
Lodi apples are best suited for cooked applications such as simmering and baking. The variety is most well-known for its use in apple sauce, as the flesh cooks quickly and retains its flavor. When simmered into a sauce, spices such as ginger, nutmeg, cinnamon, or cloves can be added for additional zest, and the finished apple sauce can be spread over toast, consumed as a stand-alone snack, used as a dipping sauce, or stirred into parfaits and oatmeal. Lodi apples can also be used to make juice or cider, cooked into apple butter, dried into fruit leather, or baked into muffins, bread, or pies. Lodi apples pair well with roasted nuts, yogurt, cheeses such as cheddar, manchego, cottage, and ricotta, meats such as beef, pork, sausage, and poultry, and fruits such as bananas, grapes, and plums. The fresh fruits easily crack and will only keep 1-2 weeks when stored in a cool, dry, and dark place. Lodi apples can also be sliced and frozen for extended use.
The New York State Agricultural Experiment Station in Geneva was established in the late 19th century and was created to develop new and improved varieties of fruits and vegetables. In the early 20th century, the station joined with Cornell University’s College of Agriculture and Life Science and has approximately 900 acres of land used for lectures, field trials, and research plots. Since its creation, the station has created 66 new varieties of apples, including the Lodi, and other known varieties such as snapdragon, jonagold, and cortland.
Lodi apples were developed in the early 1920s by researchers at the New York State Agricultural Experiment Station in Geneva, New York. Since its release, Lodi apples have become a home garden variety grown across the Southern United States, especially in Virginia and Kentucky. The apples are also cultivated through specialty growers and are found in local markets along the East Coast, in Washington, Oregon, Illinois, and Ohio.
Recipes that include Lodi Apples. One is easiest, three is harder.
|Thyme & Love||Roasted Tomatillo Apple Salsa|
|Writes for food||Grandma's Lodi Applesauce|