Moon Rouge Apples
Estimated Inventory, lb : 0
Description/Taste
Moon Rouge apples are a medium to large variety, averaging 300 to 400 grams in weight, and have an oblate, conical, to slightly flattened nature. The apples have little to no crowns, which are distinct bumps surrounding the calyx on the bottom of the fruit, and the stems are moderately thick, green-brown, and fibrous. Moon Rouge apples have thin, semi-smooth, and taut skin with a faint sheen. The skin is delicate and easily bruised, sometimes causing the surface to have dark brown markings. These spots are only superficial and do not affect the quality of the flesh. The surface also ripens from green to golden yellow and develops an orange glow when red flesh tones shine through the almost transparent skin. Underneath the surface, the flesh is marbled and speckled with shades of red, pink, and white. Each apple will have varying color intensity, and the red-pink hues are mainly found just below the skin, occasionally appearing in concentric circles. The flesh also has a hard, firm, crunchy, aqueous, and chewy consistency, with visible pockets of liquid known as honey surrounding the central fibrous core. Moon Rouge apples are edible raw and have a high sugar content, generally around 18 degrees Brix. This sugar is mixed with some acidity, creating a balanced, sweet, and subtly sour taste.
Seasons/Availability
Moon Rouge apples are harvested in the early winter, typically from early to mid-November.
Current Facts
Moon Rouge apples, botanically classified as Malus domestica, are a Japanese variety belonging to the Rosaceae family. The late-season apples are a rare cultivar seldom found in local markets. Moon Rouge apples are grown in small quantities and are typically pre-sold before they are harvested. The variety is primarily produced in the Nagano and Aomori Prefectures, and the trees are compact, limiting the number of fruits that can be grown each season. Moon Rouge apples are revered for their variegated, light red-pink flesh. They are also favored for the pockets of honey that naturally develop within the flesh. The gradation in the flesh is unique to each fruit, and there is no way to tell how pigmented the interior is until the apple is opened. Consumers attempt to guess at the coloring by what they can see through the thin skin, but it cannot accurately predict the color around the central core. Moon Rouge apples were released to the public in the early 21st century and have remained a specialty premium apple throughout Japan since their introduction. Demand is high for the variety, and the apples are consumed fresh to appreciate the fruit’s colorful, sweet flesh.
Nutritional Value
Moon Rouge apples have not been studied for their nutritional properties as they are a new variety. Like other red-fleshed apple varieties, Moon Rouge apples may be a source of anthocyanins, pigments within the flesh with antioxidant-like properties to protect the cells against free radical damage, vitamin C to boost the immune system, and vitamin E to reduce inflammation. The cultivar may also provide fiber to regulate the digestive tract, calcium to build strong bones and teeth, potassium to balance fluid levels within the body, and other amounts of vitamin A, manganese, folate, zinc, magnesium, copper, and phosphorus.
Applications
Moon Rouge apples have a sweet and sour taste suited for fresh preparations. The variety is typically eaten raw to appreciate the fruit’s distinct flesh coloring, firm texture, and sweet and tangy flavor. Moon Rouge apples can be consumed with or without the skin, depending on preference, and the skin is thin, often going unnoticed when eaten. The variety is popularly sliced in half to showcase the variegated flesh or cut into thin pieces or wedges. When sliced thin and held up to the light, the flesh sometimes has small holes circled around the center, created from the pockets of liquid honey, giving the flesh a memorable speckled appearance. Moon Rouge apples can also be used in any preparation, calling for sweet apples. The fruits may be served on charcuterie boards, sliced and layered on toast, topped over parfaits, or used as a decorative garnish on desserts such as cakes, tarts, and jellies. They can also be simmered into syrups or jams, giving the mixtures a light pink to salmon pink hue. Adding lemon juice to preserves and syrup is recommended to develop a more complex flavoring, as the apples have a mostly sweet taste. Moon Rouge apples pair well with other fruits such as grapes, strawberries, bananas, cherries, and pears, nuts, including almonds, pine, and walnuts, and cheeses such as cheddar, gouda, provolone, and goat. Whole, unwashed Moon Rouge apples will keep for 1 to 2 months when stored in a cool, dry, and dark place such as a cellar or the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Moon Rouge apples are said to have been named after their variegated flesh. When the apples are sliced in half horizontally, they have speckled flecks of red-pink tones with darker pockets filled with sweet juice known as honey. The colored variation against the rest of the white flesh resembles the moon's surface with its craters. The apple variety also acquired its rouge moniker, as rouge is a term historically used to define a cosmetic powder or cream that colors the lips and cheeks. Rouge dates back to Ancient Egypt and has become a loosely used term for shades of red and red-pink, colors found in the apple’s blushed flesh. It is important to note that Moon Rouge apples will each have their own honey and color content. Some fruits will have more honey than others, and honey is a sweet liquid naturally produced in the flesh from a concentration of sugar known as sorbitol. It has a light and sugary taste but does not have the same flavor as honey produced from beehives. The term “honey” is a marketing descriptor created to increase the appeal of apples with visible pockets of sorbitol. In Japan, honey-filled apples are valued and considered a delicacy.
Geography/History
Moon Rouge apples are native to Japan and were developed in Nakano City of the Nagano Prefecture. Apple breeder Mr. Kazuo Yoshiya created the variety from a cross between Irodori and Fuji apples and registered the cultivar in 2018. Mr. Yoshiya is a well-known breeder in the Nagano Prefecture and has spent many years researching red-fleshed apple varieties. Throughout his career, he has also released five other varieties, including Nakano Shinku, Enbu, Irodori, Nakano no Kirameki, and Tosaika. Since their release, Moon Rouge apples have been primarily cultivated in the Aomori and Nagano Prefectures. The variety is rare, only grown in small quantities, and seldom makes it to markets in Japan. Despite their limited availability, Moon Rouge apples are increasing in demand, and consumers are seeking out the apples, pre-ordering the fruits before they are even harvested from the tree. Some growers also sell their freshly picked apples through select markets, but it is not widespread throughout the country and varies in availability throughout the season.
