Florina Apples
Estimated Inventory, lb : 0
Description/Taste
Florina apples vary in size and shape, depending on their growing region, but are generally considered a medium to large varietal, averaging 110 to 140 grams in weight. The variety showcases a conical to round shape and sometimes has a tapered, slightly lopsided, or irregular appearance. Florina apples feature a ribbed surface, and the skin is semi-thick, taut, and smooth, covered in a waxy bloom. This bloom gives the skin a pale grey to white coating, and though it is natural and edible, it can be easily wiped away. The skin has a yellow to golden base hue and is often enveloped in a bright to dark red, sometimes pink blush. The blush ranges from saturated to translucent hues and is occasionally overlaid in dark striping. Underneath the surface, the white flesh is marbled with pale pink to red hues. This coloring varies in each apple, and some may be more colored, while others may appear completely white. The flesh is dense, fine-grained, and aqueous with a succulent, crisp consistency. The flesh also encases a central fibrous core filled with tiny black-brown seeds. Florina apples have moderate sugar levels, reaching around 11 to 12 degrees Brix. The variety also has low acidity, creating a mild, sweet, subtly tangy, and fruity taste.
Seasons/Availability
Florina apples are harvested in the fall, typically between late September and October. Once picked, the variety can be professionally stored and sold into the spring.
Current Facts
Florina apples, botanically classified as Malus domestica, are a French variety belonging to the Rosaceae family. The late-season cultivar was developed in the late 20th century and released as an improved commercial variety. Florina apples are known for their productive nature, resistance to disease, frost tolerance, and extended storage properties. Each tree can yield approximately 60 to 70 kilograms of fruit per season, and the variety is positioned as a retail and home garden tree. Florina apples are also known under the name Querina®, and variations of these names are sometimes combined to include Querina®-Florina, INRA Querina® Florina, and Florina Querina®. Since their commercial release, Florina apples have remained a specialty commercial cultivar primarily sold as a dessert variety.
Nutritional Value
Florina apples have not been extensively studied for their nutritional properties. Apples, in general, are a source of antioxidants that reduce inflammation in the body, and fiber helps regulate the digestive tract. Apples also provide minerals such as potassium to balance fluid levels within the body, iron to produce the protein hemoglobin for oxygen transport through the bloodstream, copper to assist the body in developing connective tissues, and other nutrients, including phosphorus, calcium, and magnesium. In addition to minerals, apples contain vitamins such as vitamins A, C, E, and K to strengthen the immune system, promote faster wound healing, and guard the cells against free radical damage.
Applications
Florina apples have a sweet, subtly tart flavor suited for fresh and cooked preparations. The variety is marketed as an all-purpose apple with an emphasis on fresh eating. Florina apples are valued for their low acidity, creating a mild, sweet, and delicate culinary experience. The apples can be washed and eaten out of hand and are also sliced into pieces as an edible garnish. Chopped Florina apples are popularly served over salads, layered into parfaits, or mixed into fruit medleys. They are also served on charcuterie boards and complement creamy or sharp cheeses such as cheddar, brie, or goat. In France, Florina apples are cooked into jams, jellies, and preserves, as the flesh contains pectin, a natural thickener. They are also simmered into purees and used as fillings for various baked goods. While Florina apples are not extensively mentioned by name in recipes, their sweet, juicy nature has led them to become a favored choice for homemade beverages in Russia. The variety is pressed for its juice and combined into ciders. The fruits can also be blended into shakes and smoothies. Florina apples pair well with herbs such as mint, parsley, thyme, and rosemary and spices including cinnamon, nutmeg, cloves, and ginger. The variety has extended storage properties and will keep for several weeks to months when stored in a cool, dry, and dark location, such as a cellar or refrigerator. It is worth noting that Florina apples are considered to have the best texture and flavor a few weeks after harvest.
Ethnic/Cultural Info
Florina apples were one of several apple varieties to be released commercially from a breeding project conducted in Angers, France, between the 1960s and 1970s. Powdery mildew, Podosphera leucotricha, and apple scab, Venturia inqequalis, are the two most problematic diseases within apple cultivation and have historically destroyed commercial orchards throughout centuries. Apple scab became a notable problem worldwide in the early 19th century, leading breeders and scientists to focus on creating disease-resistant apples. In the 1940s, American scientist Dr. L Fredric Hough discovered that a wild apple species, Malus floribunda, was resistant to apple scab. This species was crossed with commercial apple varieties to create new fruits with suitable retail qualities and increased disease resistance. After this breakthrough, the National Research Institute for Agriculture in France focused on disease-resistant breeding efforts at their research station in Angers using the cross Dr. Hough performed between Malus floribunda and the Rome Beauty apple. From the National Research Institute for Agriculture’s disease-resistance breeding efforts, several French varieties were released with improved disease resistance, including Florinda, Choupette®, Antarès®, and Inored. These varieties are still widely grown in the modern day and are prominent apple varieties sold throughout France.
Geography/History
Florina apples are native to Europe and were developed in France in the late 20th century. The variety was created through the INRAE, known in English as the National Research Institute for Agriculture in France, and was bred at the Fruit Arboriculture Station in the commune of Beaucouzé near Angers in western France. Florina apples were created from a series of complex crosses involving varieties including Red Delicious, Rome Beauty, Jonathan, Malus floribunda, and an unnamed Co-op variety called PRI 612-1. The new variety was officially released in 1977 and became a known commercial cultivar in European markets in the 1980s. Florina apples were also eventually introduced into Russia, parts of Central Asia, the United States, and Canada. The variety was included in the State Register of the Russian Federation in 2000 and is considered a newer variety being cultivated among Russian orchards, especially in the North Caucasus region. Today, Florina apples are commercially produced for retail markets in Europe and Central Asia and are also sold as a specialty home garden variety. The Florina apples featured in the photograph above were purchased from the Green Central Market in Almaty, Kazakhstan.
