Kashmiri Apples
Estimated Inventory, lb : 0
Description/Taste
Kashmiri apples vary in size and shape, as many different apple varieties are sold under the general Kashmiri name. The apples are typically smaller in size and have an oblong, round, conical, or slightly flattened shape. They also may exhibit some ribbing, sloped shoulders, lenticel spots, and irregularity, determined by growing conditions. Kashmiri apples have semi-thick, smooth, taut, and chewy skin, showcasing golden yellow hues overlaid with red streaks and striping. Most of the red blush and streaking occurs on the side of the fruit exposed to direct sunlight. Some varieties may also have green skin, but red and yellow cultivars are typically the most common. Underneath the surface, the white to ivory flesh is crisp, dense, and lightly aqueous with a crunchy consistency. The flesh also envelops a central fibrous core filled with black-brown seeds. Kashmiri apples range in aromas from subtle and honeyed to subtly fruity. The fruits, depending on the variety, may have a mild, sweet, and sugary taste, be sour and lightly sweet, or have a balanced blend of sweet-tart nuances.
Seasons/Availability
Kashmiri apples are generally harvested in the late summer through early winter. Once picked, depending on the variety, the fruits can be stored into the spring and summer, almost creating year-round availability.
Current Facts
Kashmiri apples, botanically a part of the Malus genus, are a category of apple varieties grown in India, belonging to the Rosaceae family. Kashmir is a geographical region in the foothills of the Himalayas that spans through Northwestern India and into Pakistan and is known for its apple production, growing the majority of India’s annual apple crop. Various apple varieties have been planted in Kashmir for centuries, and documenting cultivars has proved challenging among scientists as most of the growers within the region use their own names for the fruits in their native dialects. It is thought that Kashmir is home to over 113 varieties of apples, and apples are known under names such as Chunt, Khushu, Choonth, Seb, and Tsonth. The descriptor Kashmiri apple includes any variety grown in Kashmir. This term is often used in other states throughout India in markets to distinguish that the variety was grown in the famous apple region. Within Kashmir, there are less common local varieties such as Kashur Farash, Squirmo, Maharaji, Shireen Dahan, Kerkechoo, Ambri, Razakwari, Hazratbali, Kesari, Mangol, Phamer, and Tha. Ambri apples are the most famous variety within the local cultivars and are the only apples indigenous to Kashmir. In the 20th century, modern cultivars from other regions worldwide were introduced to Kashmir, and varieties such as Red Delicious, Golden Delicious, Jonathan, and Gala apple strains became prominent in commercial production. Other notable Kashmiri apple varieties include Kulu Delicious, Kinor, Balgaria, and Trel apples. Kashmiri apple cultivation is the heart of Kashmir, and the fruits are widely sold throughout local markets for fresh and cooked culinary use. Kashmiri apples are also sent to markets in other states throughout India and are known as a delicacy.
Nutritional Value
Kashmiri apples will vary in nutritional properties, depending on the variety and growing environment. Apples, in general, are a source of vitamin C to strengthen the immune system, vitamin A to maintain healthy organ functioning, and fiber to regulate the digestive tract. Apples also provide potassium to balance fluid levels within the body, calcium to build strong bones and teeth, copper to develop connective tissues, vitamin E to reduce inflammation, and other nutrients, including zinc, phosphorus, magnesium, and manganese. Apple varieties with red hues indicate the presence of anthocyanins, pigments with antioxidant-like properties to protect the body against the damage caused by free radicals and oxidative stress.
Applications
Kashmiri apples vary in flavor and texture, depending on the variety, and are used in a wide array of fresh and cooked culinary preparations. Many Kashmiri apple varieties are primarily consumed raw and out of hand as a snack. The fruits are also sliced and tossed into salads, shredded into slaws, or added to chutneys. Smaller apple cultivars are skewered and dipped whole into caramel as a sweet treat, often sprinkled with chili powder. In addition to fresh preparations, Kashmiri apples are simmered into sauces and gravies, added to various curries, or stewed and stuffed into parathas. The fruits are also batter-fried into pakoras, combined into stir-fries, or sliced into rings and battered and fried into fritters. In India, Kashmiri apples are added to soups, the most well-known recipe being seb aur badam ka shorba, or they are pureed and made into fruit leather, diced and pickled in mustard oil, or incorporated into fruit chaat. Khushi phey kholak is a dish from the Ladakh region that uses Kashmiri apple flour in a dough to make small fried pastries. These snack-like desserts are traditionally served during celebratory occasions such as birthdays, weddings, and festivals. In the district of Kinnaur, apples are also made into a fermented spirit with apricots and pears, and the fruits are used to make ciders and other juices. Kashmiri apples pair well with fruits such as mangoes, guavas, bananas, pomegranates, and limes, aromatics including ginger, white pepper, chile peppers, cumin, and turmeric, honey, lamb, potatoes, eggplant, and tomatoes. Whole, unwashed Kashmiri apples will keep for several months, depending on the variety, when stored in a cool, dry, and dark place such as a cellar or the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Apples are a symbol of hospitality, abundance, and prosperity in Kashmir. Cultivation of fruits is one of the primary sources of income for Kashmiri residents, and during the harvest season, apple picking is an important community event. Piles of fresh apples are stacked in local markets, and the varieties are typically enjoyed fresh as a seasonal treat. Kashmiri apples are also customarily sliced and dried on wicker trays in the sun to preserve excess fruits for the winter season. Dried apples are known as hokh syun, and the slices are often strung together to make decorative garlands. These garlands are sold in markets and hung in households until the fruits are rehydrated and used for culinary preparations throughout the year. Beyond the fruits as a symbol of prosperity, Kashmiri apples are revered among Hindus as the fruits are thought to be rare in heaven. Kashmiri apples are given as ancestral offerings at temples and are displayed in the dried garlands or slow-cooked and deep-fried into a dish known as tchonnth wangan, served with ver, a local spice blend.
Geography/History
Kashmiri apples are descendants of apple varieties that arose out of Central Asia, specifically Kazakhstan. Wild apples were bred and domesticated to develop improved characteristics, and the fruits were spread throughout Central Asia into Southern and Eastern Asia through the Silk Road trade routes. Apples were mentioned by Kalhana, an author who wrote the Rajatarangini, a historical account of Kashmir from the 12th century. In the work, it was said that apples were present in Kashmir during the reign of King Nara, thought to be sometime around 1000 BCE. It also mentioned that apple trees were planted along roadways to offer travelers shade and food. Over time, apple tree grafts were imported by various Sultans from Central Asia and were planted throughout Kashmir. In the late 19th century, British officers planted apple varieties from Europe in Kashmir, marking a new era of apple cultivation. During this time, apples were extensively planted throughout the region, but each grower had different names in dialects for the varieties, making it challenging to organize and classify them scientifically. It wasn’t until 1945 that scientists could sort through the apples grown in Kashmir, and in the 1970s, additional American and European apple varieties, including Red Delicious, were introduced, changing the Indian apple market and consumer preferences. Today, Kashmiri apples are grown throughout Kashmir, and there is a distinct mix of heirloom and modern varieties offered in markets. Most Kashmiri apples are grown in the areas of Budgam, Anantnag, Kupwara, Baramulla, Sopore, Srinagar, and Pulwama within Kashmir. Kashmiri apples are sold throughout India and are also exported on a small scale worldwide. The Kashmiri apples featured in the photograph above were sourced through a market in Dimapur, a city in the northeastern state of Nagaland in India.
Recipe Ideas
Recipes that include Kashmiri Apples. One
is easiest, three is harder.| Petit Chef |
|
Kashmiri Apple and Raw Mango Chutney |
| Food For The Soul |
|
Kashmiri Curried Apples |
| Archana's Kitchen |
|
Kashmiri Style Apple Tamatar Ki Sabzi |
