Beni Iwate Apples
Estimated Inventory, lb : 0
Description/Taste
Beni Iwate apples are a medium-sized variety, averaging 250 to 350 grams in weight, and have a round to slightly oblate shape with a broad, curved middle and a flattened top and bottom. The variety’s skin is semi-thin, smooth, and taut, covered in a layer of wax as it matures. The skin also has a yellow-green base, almost entirely enveloped in a dark red-purple to crimson blush. This blush can be solid or transparent, depending on the amount of sun exposure during cultivation. The apple’s surface also bears patches of textured brown russet and prominent pale lenticels. Underneath the skin, the ivory flesh is dense, firm, fine-grained, and aqueous with a crisp, crunchy, and succulent consistency. The flesh also envelops a central core filled with tiny black-brown seeds. Beni Iwate apples emit a faint aroma and are edible raw or cooked once ripe. The variety is known for having a high sugar content of 13 to 14 degrees Brix combined with moderate acidity. This balanced blend gives the apples a sweet, refreshing, and subtly tart taste.
Seasons/Availability
Beni Iwate apples are available in Japan from late summer through fall, typically between September and mid-October.
Current Facts
Beni Iwate apples, botanically classified as Malus domestica, are a Japanese variety belonging to the Rosaceae family. The early-maturing cultivar was developed as a signature apple of the Iwate Prefecture in northeastern Japan and was initially released for its saturated coloring, crisp flesh, and sweet taste. Beni Iwate apples are commercially grown in low volumes and are not well-known outside their prefecture. One of the distinguishing factors of the variety is its slow to brown, firm flesh, which is an unusual characteristic for an early-season apple. In the modern day, Beni Iwate apples are a seasonal fresh-eating fruit in Japan and are sought by consumers as a delicacy or gift for friends and family.
Nutritional Value
Beni Iwate apples have not been studied for their nutritional properties. Apples, in general, are a source of fiber to aid in digestion, and vitamins A, C, E, and K are used to maintain healthy organs, assist in wound healing, strengthen the immune system, and guard the cells against free radical damage. Apples also provide minerals like potassium to balance fluid levels within the body, magnesium to control nerve functions, and calcium and phosphorus to support bones and teeth. Other minerals like iron, zinc, copper, and manganese appear in lower amounts. Iron helps the body develop the protein hemoglobin for oxygen transport through the bloodstream, while zinc aids tissue repair. Copper assists in producing red blood cells, and manganese is involved in collagen formation.
Applications
Beni Iwate apples have a sweet taste suited for fresh and cooked preparations. The variety is known for its slow to brown flesh and is popularly sliced and served in wedges. Beni Iwate apples can be displayed on appetizer platters, added to fruit medleys, shredded into slaws, or tossed into green salads. They can also be used as a topping over parfaits, oatmeal, and other breakfast dishes. In Japan, Beni Iwate apples are sometimes carved into decorative shapes as additions to cakes and tarts. The apples are also simmered into jams, jellies, and preserves. Try baking Beni Iwate apples into crisps, crumbles, or pies. The variety also complements savory dishes and is roasted as a simple side or pureed into an apple sauce served alongside meat like pork or poultry. Beyond culinary dishes, Beni Iwate apples are blended into juices and smoothies as a sweet element. Beni Iwate apples pair well with spices like ginger, cardamom, cloves, and cinnamon, fruits including strawberries, oranges, and bananas, and herbs like mint, rosemary, and parsley. Whole, unwashed Beni Iwate apples will keep for a few days at room temperature or for a few weeks to a month when stored in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
The name Beni Iwate is a trademarked brand name given to the apple variety Iwate No. 7 in 2012. “Beni” translates from Japanese to mean “red,” a descriptor given for the apple’s deeply colored skin. Beni Iwate apples are marketed as a variety unique to the Iwate Prefecture, which is the third-largest apple production region in Japan. Each year, Beni Iwate apples are only cultivated by a select group of growers, limiting their availability in markets and contributing to their specialty nature. The Iwate Prefecture is known for its sweet-tasting apples, as the region has a significant temperature difference between day and night, creating an ideal environment for apple cultivation. The trees are also kept smaller for easier maintenance and harvest, and the fruits receive ample amounts of sunlight to create their signature dark red coloring.
Geography/History
Beni Iwate apples were developed in the Iwate Prefecture of Japan in the late 20th century. The variety was bred from a cross made in 1991 at the Iwate Prefectural Agricultural Research Center between Tsugaru and Priscilla apples. Initially, the pollen parent, Priscilla, was unknown, but several years later, genetic testing confirmed the parent cultivars. After the initial cross was made, the new apple variety was evaluated for several years before it was submitted for registration in 2008 under the name Iwate No. 7 apples. The variety was officially registered with the Japanese government in 2009, and later in 2012, the apple was rebranded under the name Beni Iwate for commercial markets. Today, Beni Iwate apples are a rare variety not commonly found outside the Iwate Prefecture. The cultivar is a specialty apple only grown in limited quantities and is seasonally sold through local markets, growers, and retailers in Japan.
