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Tydeman apples are medium to large in size and are round to oblong, but also slightly lopsided in shape. The smooth, thin, glossy skin has a yellow to green base and is covered in scarlet and dark red blush. There are also many light lenticels or pores covering the slightly ribbed surface. The white, fine-grained, flesh is crisp, soft, and juicy, and there are a few, small seeds encased in the central core. Tydeman apples are aromatic with a honeyed scent and have a mild, sweet-tart flavor with notes of strawberries mixed with a hint of spice.
Tydeman apples are available in late summer into early fall.
Tydeman apples, botanically classified as Malus domestica, belong to the Rosaceae family along with several other tree fruits such as peaches, pears, and plums. Also known as Tydeman’s Early Worcester and Tydeman’s Red, Tydeman apples are an early-season variety that is often classified as a dessert apple. Tydeman apples are a cross between the mcintosh and worcester pearmain and were extremely popular in the middle of the 20th century in Europe, but because of their short shelf life they are grown on a much smaller scale today and are considered a specialty variety.
Tydeman apples are an excellent source of dietary fiber, which can help aid in digestion and vitamin C, which can help boost the immune system.
Tydeman apples are best suited for raw applications as they are most commonly used as a dessert apple. Tydeman apples can be sliced and mixed in with salads, served on top of a crostini, or stuffed into dates. They can also be cooked into sauces, pressed into ciders, or dried into chips. Tydeman apples will keep up to one week when stored in the refrigerator.
The East Malling Research Station in England is one of the United Kingdom’s largest horticultural research stations and was established in 1913. Creating new cultivation practices and improved varieties of produce, the station created Tydeman apples to fill a gap in the apple market for an early season variety that had similar flavors to the mcintosh. When they were first released, they filled the early season void and were extremely popular, but the Tydeman apple also suffered from a very short shelf life. As new varieties were created with improved storage qualities, the Tydeman receded from mainstream production and became a specialty variety only produced on a small scale.
Tydeman apples were developed in 1929 by Henry M. Tydeman at the East Malling Research Station in England. The variety was then distributed to over three hundred growers in England and rapidly increased in popularity because it was an early season variety. They were also brought to Canada and the United States around 1945. Today Tydeman apples are only commercial produced on a small scale and can be found at specialty markets in Europe, Canada, and the United States.
Recipes that include Tydeman Apples. One is easiest, three is harder.
|Leite's Culinaria||Drunken Apple Cake|