Shunmei 21 Apples
Estimated Inventory, lb : 0
Description/Taste
Shunmei 21 apples are a medium to large variety, averaging 360 to 400 grams in weight, and have a round, conical, to slightly elongated shape. The fruit’s shoulders are generally flat and curved, tapering to a rounded base, and the stems are dark brown, woody, thick, and fibrous. Shunmei 21 apples ripen from green to yellow, producing a red blush when exposed to ample sunlight during cultivation. The red blush often features distinct maroon to burgundy striping, a trait inherited from its Fuji parent, and the saturation of the red hues varies per growing environment. Shunmei 21 apples also have smooth, firm, matte, and taut skin, sometimes covered in patches of brown rust and pale lenticels. Underneath the surface, the ivory to pale yellow flesh is dense, aqueous, chewy, and crunchy, oxidizing quickly when exposed to air. The flesh also encases a small central cavity filled with tiny, obovate dark brown seeds. When the apples are left in storage periods, they can occasionally generate pockets of sweet liquid known as honey, giving the flesh a speckled appearance. Shunmei 21 apples have a honeyed aroma and should feel heavy for their size when ripe. The apples are edible raw and have a high sugar content, ranging from 14 to 15 degrees Brix, with the ability to reach up to 20 degrees Brix. This high sugar content combines moderate acidity, creating an initially sour and subtly sweet taste. As the fruits are stored, the acidity mellows, making the flesh sweet and tangy.
Seasons/Availability
Shunmei 21 apples are harvested from late October through early November and can be stored through June the following year.
Current Facts
Shunmei 21 apples, botanically classified as Malus domestica, are a Japanese variety belonging to the Rosaceae family. The late-season cultivar was developed in the late 20th century and was selected as a commercial variety for its extended storage abilities. Shunmei 21 apples are also known as Aori 21 apples, which is their original varietal name. Shunmei 21 is a trade name given to the cultivar in the early 21st century. It took over 20 years to develop Shinmei 21 apples, and the variety is famous for its ability to be harvested in the late fall and stored through the early summer. The flavor of Shunmei 21 apples varies, depending on whether the apples are freshly harvested or stored. The variety typically has a sour taste when first picked, but the flesh becomes sweeter and less acidic as it is left in storage. It is said consumers appreciate eating Shunmei 21 apples after they have been stored, giving the variety a peak season from March to June. Shunmei 21 apples are typically eaten fresh and are a seasonal, specialty item associated with the Aomori Prefecture in Japan.
Nutritional Value
Shunmei 21 apples have not been studied for their nutritional properties. Like other apple varieties, the fruits are a source of fiber to regulate the digestive tract, calcium to build strong bones and teeth, and potassium to balance fluid levels within the bloodstream. The variety also provides vitamin C to boost the immune system, vitamin E to reduce inflammation, iron to produce the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including vitamin K, zinc, vitamin A, manganese, magnesium, and copper.
Applications
Shunmei 21 apples are a sweet-tart fruit suited for fresh and cooked preparations. The variety is typically consumed out of hand and is valued for its tangy nature. Freshly harvested Shunmei 21 apples have a sour, acidic taste and a dense, hard texture. As it is kept in storage, the fruits develop a sweeter, less acidic taste and a softer, powdery consistency. Shunmei 21 apples are preferred for fresh eating after they have been stored. The fruits can be used in any recipe calling for sweet-tart apples and are commonly sliced and tossed into salads, served on charcuterie boards with cheeses, or prepared as a snack with dips, spreads, and nut butter. Shunmei 21 apples are also layered into parfaits, added to sandwiches, or used as a topping for various breakfast dishes. While less common, Shunmei 21 apples are incorporated into beverages and cooked preparations. The fruits can be blended into juices and smoothies, or they can be simmered into sauces, jams, jellies, and other preserves. Shunmei 21 apples can also be baked whole as a dessert, sliced and sauteed in browned butter and spices, baked into pies, tarts, and turnovers, or added to crumbles and crisps. Shunmei 21 apples pair well with spices such as cinnamon, cardamom, nutmeg, cloves, vanilla, caramel, chocolate, and nuts, including walnuts, almonds, and pecans. Whole, unwashed Shunmei 21 apples have a long shelf life and will keep for several months when stored in a cool, dry, and dark place such as a cellar or the refrigerator. Bagging the fruits is not required in the fridge.
Ethnic/Cultural Info
Shunmei 21 apples were the subject of several experiments to reduce the appearance of burn blight, also known as scald disease. When Shunmei 21 apples suffer from burn disease, the fruit’s skin turns brown after long-term storage. This browning leads the apples to develop an unsightly appearance, making them less attractive in retail markets. To reduce the appearance of burns, the Aomori Industrial Technology Center, Apple Research Department, and Variety Development Department began implementing the practice of installing reflective materials in apple orchards. The reflective materials are placed in the tree canopy in late September until the fruits are harvested to boost the amount of light projected on the apples. The increase of light provides more even coloring for Shunmei 21 apples, thus reducing burn blight. Implementing reflective materials has allowed Shunmei 21 apple growers to produce higher numbers of fruits for commercial sale without blemishes. The fruits are favored for their richer coloring and smoother skin.
Geography/History
Shunmei 21 apples are native to Japan and were developed in the late 20th century. The variety was bred from a cross between Fuji apples and Rei 8 apples in 1984 at the Aomori Prefectural Experimental Station, now known as the Aomori Prefectural Industrial Technology Center Apple Research Institute. Fuji apples, the seed parent in the cross, are a product of Red Delicious and Ralls Janet apples, while Rei 8 apples, the pollen parent, were bred from Kougyoku and Toukou apples. The new fruiting variety was selected in 1997, and the cultivar was extensively re-evaluated in 2004 and 2006. It took over 20 years to develop Aori 21 apples, the original name for the variety, and the Aomori Prefecture was hopeful the prefectural-protected apple would be a successful commercial successor to Fuji apples. These expectations were short-lived. In March 2006, the variety applied for official registration with the Ministry of Agriculture, Forestry, and Fisheries, but the apple was denied registration due to a clerical error of not paying 6,000 yen for registration fees. Under the Seed and Seedlings Act, the same variety cannot be re-registered even if the name is changed, so Aori 21 apples could never officially become a registered cultivar. Two apple varieties, Aori 21 and Aori 17, and three ornamental flower varieties were denied registration after none of the fees were paid by one employee. Unregistered varieties can be grown in any prefecture in Japan and worldwide without regulation, and the original intent of Aori 21 was to be a signature, protected variety of the Aomori Prefecture. Apple breeders within the Aomori Prefecture are taking steps to prevent the variety from spreading overseas by renaming the apple Shunmei 21 as a trademarked brand descriptor in 2010. Today, Shunmei 21 apples are primarily grown in the Aomori Prefecture, but they are also produced in smaller quantities in the Iwate Prefecture. The seasonal apples are sold directly by growers, at farmer’s markets, and through select distributors and retailers.
