Firiki Apples
Estimated Inventory, lb : 0
Description/Taste
Firiki apples are small in size, averaging 5 to 6 centimeters in diameter, and have a round, oblong, to elongated cylindrical shape, varying in appearance depending on the specific growing region. The fruits have long, slender, woody stems and are typically harvested when they are 110 to 130 grams in weight. The apples also feature narrow, sloping shoulders and a flat base, sometimes showcasing a slanted appearance. Firiki apples have semi-thick, smooth, and taut skin. The surface is covered in small bumps, spots of grey-green russet in the stem cavity, and raised white lenticels. The skin also ripens to a yellow-green, golden-yellow hue and is enveloped in large patches of dark red, striped blush. Underneath the surface, the white flesh is firm, aqueous, and textured with a light crispness. The flesh also encases a small central core filled with tiny black-brown seeds. Firiki apples release an aromatic, sweet scent when sliced and are known for their sugar content mixed with low acidity. The variety is edible raw or cooked and has a mild, sweet, floral, and subtly fruity flavor.
Seasons/Availability
Firiki apples are harvested in Greece in the fall through winter, with a peak season in October. Each region has varying ripening times, and once the apples are picked, they can be preserved for several months, extending their availability in markets into the spring.
Current Facts
Firiki apples, botanically classified as Malus domestica, are a late-season variety belonging to the Rosaceae family. The small fruits grow on deciduous trees and are famous for their aromatic, sweet taste and elongated, petite nature. Firiki apples are considered one of the oldest varieties that are still grown in Greece. The trees develop fruit approximately six years after planting and are alternate bearers, producing heavy crops every other year. Historically, Firiki apples were the primary cultivar grown in north-central regions of Greece through the early 20th century, but they eventually faded from commercial production due to the influx of other low-cost apples. The variety is still a sought-after seasonal specialty apple in Greece as it has extended storage capabilities and a sweet, pleasant taste. Firiki apples are sometimes known as Firikia and Pelion Firikia apples in markets and are available in limited quantities each year for fresh and cooked culinary preparations.
Nutritional Value
Firiki apples are a source of fiber to regulate the digestive tract and potassium to replenish electrolytes and balance fluid levels within the body. Apples also provide vitamins A, B, C, E, and K to strengthen the immune system, maintain healthy organs, protect the cells against the damage caused by free radicals, and aid in faster wound healing. Other nutrients include minerals like iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to support bones and teeth, copper to develop connective tissues, magnesium, and zinc. The apple's pigmented skin contains anthocyanins, natural compounds with antioxidant-like properties to reduce inflammation.
Applications
Firiki apples have a mild, sweet taste suited for fresh and cooked preparations. The small fruits are popularly enjoyed out of hand in Greece and are appreciated for their aroma and crisp flesh. Firiki apples are also sliced and served on cheese boards, tossed into salads, or mixed into fruit medleys. While it is less common, they are sometimes used as a topping over oatmeal or yogurt. In addition to fresh preparations, Firiki apples are baked into cakes and pies. In Greece, the variety is traditionally cored, peeled, and used whole in glyko koutaliou me mila Firikio, or an apple spoon-sweet. Firiki apples are distinct from other apple spoon sweets as their small size allows them to be stuffed whole with almonds in the preserve-like dessert. The apples develop a sweet, sugary taste when cooked in syrup and are also sprinkled in lemon juice and cloves for enhanced flavoring. Spoon-sweets are typically served with coffee as an afternoon snack or a stand-alone dessert. Beyond spoon-sweets, Firiki apples are commonly simmered into other jams, jellies, and compotes in Greek households. Firiki apples pair well with spices such as cinnamon, nutmeg, cloves, and ginger, almonds, citrus, and vanilla. The variety will last for several weeks to months when stored in a cool, dry, and dark location. It does not need to be refrigerated.
Ethnic/Cultural Info
Firiki apples are famously tied to the region of Pelion in Greece. The apples are often sold in markets as Firiki Piliou, a descriptor highlighting that they were grown in Pelion. Firiki apples have a Protected Designation of Origin or PDO in Pelion, and this label signifies that the Pelion region produces Firiki apples with a distinct flavor and appearance due to specialized climatic conditions. Pelion is a hilly and mountainous area with a mild, humid climate. Apples are traditionally grown on terraces along the mountains and are entirely cultivated and harvested by hand to protect the fruits. This structured cultivation and the region’s unique climate produce sweet, aromatic fruits, unlike Firiki apples grown in other areas of Greece. Firiki Piliou apples are typically smaller and more elongated than other regionally grown Firiki apples. The PDO apples are also used to make petimezi apo Firikia Piliou, a famous apple molasses from Pelion. Preparing petimezi is an ancient practice, and the apples are boiled to create a concentrated, viscous liquid. This liquid was customarily used in ancient Greek households as a natural sweetener. In the modern day, it is drizzled over baked goods for enhanced flavoring or added to sauces, marinades, and dressings. Petimezi is also called the “honey of the Centaurs,” as Mount Pelion is found in several stories within Greek mythology and is said to be the home of the centaurs.
Geography/History
Firiki apples are descendants of wild apples native to Central Asia. Much of the variety’s early origins are unknown, but the first reference tied to Firiki mentions that the variety came to Greece from areas around the Black Sea. Firiki apples were planted in the 18th century in the region of Thessaly in north-central Greece. The apple trees were first sown on Mount Pelion and were planted in nearby villages, including Zagora, Northern Evia, and Almyros. Firiki apples were favored by the Greeks for their hardiness and disease resistance. For many years, Firiki apples were one of the only types of apples grown in the region, and production peaked in the 1930s. During this time, Firiki apples were sold domestically and were also exported to nearby countries as fresh-eating fruits. The variety remained the top cultivated apple in Thessaly through the 1960s but eventually faded from production with the introduction of other lower-cost cultivars. Firiki apples acquired a Protected Designation of Origin in the Pelion region of Thessaly in 2011 and have become a specialty apple grown in small quantities in Greece. Today, Firiki apples are primarily produced in Thessaly, Greece, specifically in Pelion, Volos, and Zagora-Mouresi. They are also notably cultivated on the island of Crete on the Lasithi Plateau. Outside of Greece, Firiki apples have been reported in Macedonia, Turkey, and Montenegro. The Firiki apples featured in the photograph above were sourced through BioAgora Organic Market in Chania, Crete.
