Lola® Apples
Estimated Inventory, lb : 0
Description/Taste
Lola® apples vary in size, depending on growing conditions, but are generally a medium to large varietal, averaging 7.5 to 8.5 centimeters in diameter. The variety has a round, conical, oblong shape with square shoulders and a blocky appearance. The skin is smooth, taut, and semi-thick, ripening to a yellow-green base hue with shades of pink and red blush. Some consumers note that the skin can sometimes have a thicker feel in the mouth, creating a chewier but pleasant consistency. When ripe, the surface transitions from dull to faintly glossy, and the blush is covered in striping. The skin is also enveloped in pale yellow lenticels. Underneath the surface, the white to ivory flesh is firm, sturdy, hard, and fine-grained, with a crisp, aqueous, and crunchy consistency. The flesh breaks into pieces in the mouth and does not discolor with exposure to the air. Lola® apples are edible raw once ripe and have a fresh, sweet, and slightly sour taste. The variety is said to have balanced sugar and acidity levels and has a lingering sweetness on the palate.
Seasons/Availability
Lola® apples are available in late fall through spring, typically between October through May.
Current Facts
Lola® apples, botanically classified as Malus domestica, are a Dutch variety belonging to the Rosaceae family. The bi-colored apples were developed in the late 20th century and commercially released as a fresh-eating cultivar in the early 21st century. Lola® apples are promoted for their distinct pink and red blushing and are a hardy, easy-to-grow, and disease-resistant variety. The apples were initially selected for commercial production to replace Jonagold apples in the Netherlands as they have a similar ripening time and can fill specific needs in the market. They later became a symbol of the Dutch apple industry and were considered a favored locally grown cultivar. In Dutch markets, Lola® is the brand name for Mirabelle apples. When the variety is grown organically, it is called Bella Bio apples. Since their commercial release, Lola® apples have expanded in cultivation to countries worldwide and have become known for their extended storage capabilities. When stored properly, the apples retain a firm, crisp consistency for several weeks to months and have a balanced, sweet, and sour taste. Lola® apples are sought by chefs and home cooks for their versatility in a wide array of sweet and savory preparations.
Nutritional Value
Lola® apples have not been studied for their nutritional properties. Like other bi-colored apples, the variety may be a source of minerals such as potassium, iron, magnesium, copper, manganese, and zinc. Potassium helps the body balance fluid levels, while iron develops the protein hemoglobin for oxygen transport through the bloodstream. Magnesium assists in controlling nerve functions, manganese helps to produce connective tissues, and copper aids the body in making red blood cells. Beyond minerals, apples contain vitamins A, C, E, and K to strengthen the immune system, maintain healthy organs, reduce inflammation, and aid in faster wound healing. The variety’s red-blushed skin indicates the presence of anthocyanins, natural pigments in the fruit that contribute to its dark coloring. Anthocyanins have antioxidant-like properties to protect the cells against the damage caused by free radicals.
Applications
Lola® apples have a sweet and slightly sour taste suited for fresh and cooked preparations. The variety is known for its firm, crisp flesh and is often eaten out of hand as a snack. Lola® apples are also sliced and served on cheese boards or tossed into salads as their flesh does not oxidize and retains a white hue for extended periods. Try serving Lola® apples with creamy dips or chopping the flesh and incorporating them into slaws for added crunch. The variety can also be layered into fresh spring rolls and sandwiches or used as a topping over yogurt, chia seed pudding, or other breakfast dishes. In South Africa, Lola® apples are sometimes used for juicing. The variety can also be utilized in cooked preparations and is popularly simmered into jams, jellies, and preserves. In Europe, Lola® apples are occasionally baked into pies, turnovers, strudels, and crumbles. They are also added to the batter for pancakes, bread, and dumplings. While less common, Lola® apples are sometimes roasted and served with other root vegetables in savory dishes. Lola® apples pair well with nuts like almonds, walnuts, and pecans, herbs including mint, rosemary, and parsley, and spices such as cinnamon, nutmeg, cloves, and ginger. Whole, unwashed Lola® apples will keep for several weeks to months when stored in a cool, dry, and dark place, such as a cellar or the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Lola® apples are often grown in the Netherlands using the SolAxe system, a cultivation technique to increase fruit yields. The SolAxe system was developed in France in the late 20th century and is a manual process of training and pruning apple trees into a specific shape. SolAxe was derived from sol, meaning “sunlight,” and axis, representing the “central trunk of the tree.” When the trees are two years old, shoots from branches are pruned to allow sunlight to reach the central trunk and create more space between the branches. The branches are also bent down, which helps the tree put more energy into producing fruit than developing the branches. In addition to specific tree pruning, some growers in the Netherlands harvest Lola® apples in two phases to allow for optimal ripening. The first phase involves picking the fruits on the outside of the tree that have received the most sunlight exposure. The second phase gathers fruits on the inside of the tree at a later date, allowing them more time on the tree to fully develop and produce an attractive coloring.
Geography/History
Lola® apples are native to the Netherlands and were developed in the Dutch village of Altforst in the province of Gelderland. The variety was bred by well-known engineer and apple breeder Piet de Sonnaville in 1998 and was created from crosses between Elstar, Gloster, and Meiprinses apples. Piet de Sonnaville was a graduate of Wageningen Agricultural College and is known for his development of several commercial apple varieties that are still grown in the modern day. He is also valued for his apple breeding work conducted on his property in Altforst. Despite the variety being bred in 1998, the first commercial trees were not planted until 2008. The variety was initially called Mirabelle and was commercially released to markets in the Netherlands in 2011. Several years later, Mirabelle apples were rebranded under the name Lola® for increased consumer appeal. The variety was also planted in South Africa in 2014 and select regions of Canada and South America. Today, Lola® apples are commercially cultivated in the Netherlands, the United Kingdom, Scandinavia, Belgium, France, Germany, Canada, and South Africa. They are also exported to Asia, mainly to markets in Vietnam, South Korea, India, Hong Kong, and China. The Lola® apples featured in the photograph above were sourced through Fruit Logistica in Berlin, Germany.
