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WineCrisp™ Apple
Inventory, lb : 0
Description/Taste
WineCrisp™ apples look similar to Jonathan and Delicious varieties. The skin of the WineCrisp™ is fairly thin with a deep wine-red flush and some fruits feature some russetting. The flesh is cream colored. As the name suggests, the texture is crisp, firm, and juicy. The flavor is excellent, since the WineCrisp™ was specifically bred for its taste, along with disease resistance. WineCrisps™ are full-flavored, subacidic, and fruity with a spicy and aromatic flavor. The tree is resistant to scab, fire blight, and powdery mildew. It crops heavily in a single harvest, then produces biennially.
Seasons/Availability
WineCrisp™ apples are available in the fall through spring.
Current Facts
WineCrisp™ apples (botanical name Malus domestica) were originally developed under the name Co-op 31 by a collaboration between Purdue University, Rutgers University, and the University of Illinois. The parentage of WineCrisp™ includes the classic English variety Cox’s Orange Pippin, along with Jonathan, Rome Beauty, Newtown Pippin, Red Rome, and a crab apple (for disease resistance).
Nutritional Value
Apples are made up primarily of carbohydrates and water. The nutrients in apples include potassium, soluble and insoluble fibers, Vitamin C, and other antioxidants such as quercetin and catechin. One medium apple contains about 95 calories.
Applications
Good for both fresh eating out of hand and for baking, the WineCrisp™ is a versatile apple. Pair with fall produce such as cabbages and onions, or sweet flavorings such as caramel, honey, cinnamon, and vanilla. This variety is an excellent storage apple, lasting up to eight or nine months while maintaining high quality in texture and flavor. The flavor is actually better after being in cold storage for about a month.
Ethnic/Cultural Info
Modern varieties of apples are often developed by university agricultural breeding programs specifically set up for this task. The co-operative growing project PRI (Purdue University, Rutgers University, and the University of Illinois) first developed the WineCrisp from several other apple varieties to create a new option with superior flavor, texture, disease resistance, and storage life.
Geography/History
The WineCrisp™ was developed in Illinois by the PRI collaborative in the 1990s, eventually released to market in 2008. The WineCrisp™ is cold hardy and grows well in northern climates with cold winters. However, it needs a long growing season and also does well in hotter, drier conditions, so it is well-suited to more southern US climates.
