Sweet Orin Apple
Estimated Inventory, lb : 0
Description/Taste
Orin Sweet apples are large fruits with elongated, round and sometimes asymmetrical shapes. Their yellow-green skins are firm and are covered with big russet-colored lenticels and the occasional blush. The creamy yellow flesh has a tropical aroma with a crisp and juicy texture. It has a fruity flavor with hints of pineapple and pear. Orin Sweet apples are low in acid and big on sweetness, earning the Japanese apple its "sweet" moniker.
Seasons/Availability
Orin Sweet apples are available in the fall and through the winter months.
Current Facts
Orin Sweet apples are a Japanese variety of Malus domestica. They are a product of the Aomori Apple Research Station in Japan and are the result of a cross between golden delicious and indo apple varieties. These apples also produced the mutsu and shizuka apples, two other popular Japanese varieties. Orin Sweet apples are the third-most produced apple in Japan.
Nutritional Value
Orin Sweet apples are an excellent source of vitamin C and dietary fiber. They also contain some B-complex vitamins, boron, and provide antioxidants and phytochemical benefits. The skin is a good source of quercetin.
Applications
Orin Sweet apples are ideal for eating fresh and baking because of their natural sweetness and texture that holds up to cooking. Use them for making a naturally sweet applesauce or for other baked goods like pies, muffins and quick breads. Slice them for green or fruit salads, charcuterie boards and sandwiches. Pair with pork, chicken, and strong cheeses. Orin Sweet apples will store in the refrigerator drawer for up to a month.
Ethnic/Cultural Info
Orin Sweet apples are a popular juice variety in the Japanese market because of their sweet flavor. They are also commonly eaten for dessert after meals in Japan, simply sliced and shared. The sweet juicy fruits are also given as gifts and serve as a symbol of hospitality and respect to friends, coworkers, and family.
Geography/History
Orin Sweet apples were developed in Aomori, Japan and introduced in 1952. Though they are primarily grown in Japan, they are commercially produced in British Columbia, Canada and are grown on a small scale in the Pacific Northwest of the United States. They are commonly spotted at farmers markets in the Aomori and Fukishima Prefectures in Japan.
