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Candil apples are elongated fruits with an oval to cylindrical shape connected to slender, dark brown stems. The skin is smooth, waxy, glossy, and yellow-green, covered in prominent white lenticels and dark red blush. Depending on the exposure to the sun, the red blush can appear partially on the skin or almost entirely cover the apple's surface. Underneath the thin skin, the flesh is ivory, crisp, fine-grained, and aqueous, encasing a central fibrous core filled with a few black-brown, oval seeds. There may also be some slight, pale green veining that extends through the flesh. Candil apples have a sugar-like aroma and a juicy, chewy, and crunchy consistency with a balanced sweet, sharp, acidic flavor.
Seasons/Availability
Candil apples are harvested in the late fall and can be stored through early spring.
Current Facts
Candil apples, botanically classified as Malus domestica, are a uniquely shaped, heirloom variety that belongs to the Rosaceae family. This late-season apple is known by many different names, with Candil being a predominately English term. It is also Candil Sinap, Kandil, and Kandil Sinap, with sinap sometimes spelled sinop. As with its history, the origins of the apple's name has varied references that roughly translates to mean the "lamp" or "apple of Sinop." Sinap is named after the Sinop Peninsula on the Black Sea. The word Kandil translates to mean lamp, symbolizing the most prized varieties in eastern Europe and central Asia, being highly exported into Moscow and St. Petersburg in Russia. The fruits were favored for their unique shape and exceptional flavor, and oftentimes, the apples would be regarded as valuable as gold. Though the apples were revered, the variety's downfall quickly came during the 18th century due to political unrest, post-war fruit tree taxes, and newer, modern European varieties being introduced that produced faster crops for sale in the market. With their slow-growing nature, Candil apples became reserved as a specialty variety that was cultivated on a much smaller scale. In the modern-day, Candil apples have found a new home in the Pacific Northwest of the United States, where they are cultivated as a rare variety and are primarily consumed fresh, out of hand.
Nutritional Value
Candil apples are a good source of vitamin C, which is an antioxidant that can help boost the immune system. The apples are also a good source of fiber, which can help stimulate the digestive tract, and contain some vitamin A, calcium, iron, and potassium.
Applications
Candil apples are best suited for raw applications as their crisp, sweet, and acidic flesh are showcased when consumed fresh, out-of-hand. The apples can be sliced and served as a snack with dips, sliced and tossed into green salads, chopped into fruit salads, sliced over ice cream, or pressed into juices and ciders. Candil apples can also be utilized in cooked applications such as making jams, jellies, and sauces, or they can be baked into pies, tarts, muffins, bread, and cobblers. Candil apples pair well with meats such as pork, beef, and poultry, cinnamon, nutmeg, lemon, vanilla, mint, pears, plums, and cranberries. The fresh apples will keep up to four months when stored in the refrigerator.
Ethnic/Cultural Info
In the United States, the U.S. Department of Agriculture (USDA) commissioned 7,584 watercolor paintings and drawings between 1886 and 1942 to document fruit varieties introduced to the U.S. market by the USDA. Held in a collection known as the USDA Pomological Watercolors, these images depicted accurate colors, textures, and shapes of fruit varieties and were created for use on seed advertisements to market the cultivars for gardening. Among the 7,584 varieties, 3,807 of those images were of apples, including the Candil Sinap. The first Candil watercolor was created in 1900 by Deborah Griscom Passmore, and another was later painted by Mary Daisy Arnold in 1925. Today the originally commissioned watercolors can be found at the National Agricultural Library in Beltsville, Maryland.
Geography/History
Candil apples were believed to have been created from a natural mutation before the 18th century, but the exact history is unknown as two centers of origin have been heavily debated. One theory is the variety came from Turkey, while the other theory points to Crimea, now modern-day Ukraine, with both locations bordering the Black Sea. Regardless of the variety’s exact origins, the apples were heavily cultivated by Crimean Tatars, who began exporting the apples into Russia in the 18th century. Today Candil apples are produced on a small scale for local markets in Asia and Europe. They are also a specialty variety cultivated in the Pacific Northwest of the United States.
Almaty Green Central Market
Zhibek Zholy 53, Almaty, Kazakhstan
View on Instagram
Candil apples of South East Kazakhstan. . Candil apples are distinct not just for their vibrant appearance but also for their waxy, glossy skin with prominent white lenticels and a dark red blush that varies by sun exposure. Their ivory-colored flesh is fine-grained and crisp, with a slight green veining that adds visual intrigue. Emitting a sugar-like aroma, these apples offer a satisfying crunch and a complex flavor profile blending sweetness, sharpness, and acidity in perfect harmony.
Esik Central Market
9F36+FFC, Esik, Kazakhstan
Candil apples of South East Kazakhstan. . Candil apples are versatile and complement both raw and cooked dishes. Their crisp, sweet, and slightly acidic flavor makes them ideal for snacks, salads, ice cream toppings, and beverages like juices and ciders. These apples also shine in baked goods such as pies, tarts, and cobblers. Pair them with meats, spices like cinnamon and nutmeg, or fruits like pears and plums. When refrigerated, Candil apples can stay fresh for up to four months.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Candil apples grown on the foothills of Ile Alatau mountain ranges of Central Asia.. Candil apples, botanically named Malus domestica, belong to the Rosaceae family and are an heirloom variety. The name "Candil" translates to "lamp" and is tied to the apple's significance in Eastern Europe and Central Asia, prized as highly as gold. Originating near the Sinop Peninsula on the Black Sea, they faced decline in the 18th century due to political unrest and market preferences. Today, they are cultivated as a rare specialty in the Pacific Northwest of the United States.
Baganashyl Vegetables and Fruits convenient store
Syrgabekova str 22, Almaty, Kazakhstan
Candil apples of Kazakhstan. . Candil apples have a debated origin, with theories suggesting either Turkey or Crimea, now Ukraine, as their birthplace before the 18th century. These apples were historically cultivated by Crimean Tatars, who exported them into Russia during that time. Today, their production is limited to small-scale markets in Asia and Europe, with specialty cultivation also occurring in the Pacific Northwest of the United States.
Green Central Market of Almaty
Zhibek Zholy 53, Almaty, Kazakhstan
View on Instagram
Candil apples of Kazakhstan.. The U.S. Department of Agriculture (USDA) commissioned 7,584 watercolor paintings of fruit varieties between 1886 and 1942, with 3,807 images dedicated to apples, including the Candil Sinap. These watercolors served as marketing tools for seed advertisements, showcasing colors, textures, and shapes. The first Candil Sinap painting was created in 1900 by Deborah Griscom Passmore, with another painted by Mary Daisy Arnold in 1925. The collection is now housed at the National Agricultural Library.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Candil apples of Kazakhstan. Candil apples of Kazakhstan have a thin, smooth skin that is yellow-green with a prominent dark red blush, and their ivory flesh is crisp and fine-grained. The flesh also features a chewy yet juicy texture with pale green veining. These apples possess a balanced profile, combining sweet, sharp, and acidic flavors, while exuding a sugar-like aroma with fibrous cores filled with black-brown oval seeds.
EcoFreshMarket
Kazakhfilm microdistrict, 5WV3+MM5, Almaty, Kazakhstan
Candil apples of Kazakhstan. Candil apples are incredibly versatile in their use. Thanks to their crisp and flavorful flesh, they are delightful when eaten fresh or incorporated into cooked dishes like pies, tarts, and cobblers. They pair well with cinnamon, nutmeg, meats, and fruits like plums and cranberries. Properly refrigerated, these apples can remain fresh and edible for up to four months.
Esentai gourmet
Al pharabi avenue 77, Almaty, Kazakhstan
Candil apples of Kazakhstan. Candil apples are an heirloom variety that originated in central Asia and eastern Europe and have a name meaning "lamp" or "apple of Sinop." Their unique shape and flavor made them highly prized, even valued as much as gold. However, they fell out of favor in the 18th century due to political unrest, fruit tree taxes, and the rise of faster-growing apple varieties. Today, Candil apples are cultivated in the Pacific Northwest and enjoyed primarily fresh.
Market ‘Orbira”
Birzhan str. 5, Almaty, Kazakhstan
Candil apples of Kazakhstan. Candil apples were cultivated extensively by Crimean Tatars and began being exported into Russia in the 18th century. While their origins are debated, with theories pointing to Turkey or Crimea near the Black Sea, these apples are now grown locally in parts of Asia, Europe, and the Pacific Northwest of the United States. They are considered a specialty variety and are produced on a limited scale for local markets.
Convenient store Arai
ул. Сыргабекова 19, Алматы 050023
Candil apples grown on Ile Alatau foothills of Almaly region, Kazakhstan. The Candil Sinap apple was featured in the USDA Pomological Watercolors collection, created to document fruit varieties introduced to the U.S. market. The first watercolor of this apple was painted in 1900 by Deborah Griscom Passmore, with another painted in 1925 by Mary Daisy Arnold. The artistic collection, including 3,807 apple images, is now preserved at the National Agricultural Library in Beltsville, Maryland.