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Real Blue Apple

Real Blue Apple

Real Blue Apple

The real blue apple is also known by the name Maine blue pear and it is one of the most famous New England apple varieties. Due to its tough and fantastic skin, it may be used in various dishes for decoration and good taste. Sometimes apples may turn blue due to the blue mold and is caused by the fungus Penicillium expansum.

A video posted on social media by several users shows a blue apple in the tree, which is being cut. An intriguing video that is trending on the internet shows an individual cutting off part of supposedly unusual blue-colored apples growing on trees.

You may also notice that the background in the video, apart from one blue apple (painted), all other fruits on tree are of natural colors. A closer inspection of video would show the blue apple has grown in between the other regular apples on tree, proving there is not a single tree which is producing blue apples as a whole. Also, you can see the tree is producing apples of normal colors, therefore, there is no blue Apple growing on this tree.

Yellow apples, smooth-skinned, with occasional red blush, may turn nearly white when yellow apples mature. Ripe apples vary in color from green, to yellow, to red, or some combination of those colors.

This variety gives cold zones the chance to grow these popular apples and enjoy their excellent, homemade flavors. These apples are produced in a very limited window, being sold about two months a year. This apple is best used fresh for eating and for processing (sauce, pie, baked goods) and it keeps 2 months.

Can you eat a blue apple?
UpstateIn upstate New York, the blue pearmain ripens in late October.
FinestIt tastes the finest between November and February and develops its full flavor during preservation.
StorageIn storage, this keeper dries up and shrivels, but it keeps its flavor.
Can you eat a blue apple?

The white could apple is very easy to grow, and is good for fresh eating, as well as making delicious apple sauce. Available early fall, this Fuji-type apple has a great sweet taste and a crisp, juicy texture. Usually eaten as a pale, olive-green apple topped with streaks of soft red, Regent — The Regent is crisp, sweet, and has a great taste.

The much-loved blue pearmain apple makes an excellent sauteed apple too, cooking down into a tart, sweet, yellow sauce in minutes – though, once again, this varieties skin does not disintegrate, so it will have to be removed before sauteing or pureeing, and it can also come well-peeled before adding it to pies and tarts. The beloved Blue Pearmain Apple is a winter apple known for medium-large to extra-large fruits, tough, beautifully colored skins that sometimes look like plums, dense, creamy interior, and sweet, lightly tart flavor. The exact origins of the beloved Blue Pearmain Apple are not known today, but wild, old-growth Blue Pearmain Apple trees still occur in rural parts of the New England region, including south and central Maine. With mature sizes ranging from 12-16 feet, Blue Pearmain Apple Trees thrive best when placed slightly over 16 feet apart from their nearest growing neighbors, and they should be planted with a different variety during the same blossoming time in order to maximize pollination.

Apple trees at a park can have wildly varying genetic histories, and so will fruit that is distinct in color, size, or flavor. One of the earliest fruits trees domesticated in human history, apples were bred expressly for their edible fruits. Today, Apple Trees can be found growing all over the park, in elevations as low as 3,700.

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To prove that their homesteads were permanent, settlers were required to plant 50 apple trees and 20 peach trees within three years, as an average apple tree takes about ten years to bear fruit. It is not that John Chapman–or frontier settlers–lacked the grafting knowledge needed, but, as the people of New England, they found that their efforts were best spent planting apples to drink rather than eat. During Prohibition, the apple trees that produced tart, bitter apples used in cider were frequently cut down by Federal Bureau of Investigation agents, effectively wiping out the apple, as well as the real story of John Chapman, from American life.

Watch this video to see the blue apple

Some varieties of heirloom apples may not be delicious fresh, but are prized for keeping their whiteness when dried, or making a good applesauce or apple cider, or for keeping over winter without refrigeration. You may be able to find classic American heirloom apples, such as the Arkansas black apple, at small orchards and farmers markets, as long as the apples are in season. This heirloom was first grown in Arkansas during the 1800s, when there were plenty of family farmers who owned apple orchards. A similar fruit was grown throughout the Southern United States, and while the taste is sour, Arkansas black apples are very close to black diamond apples for their colors.

Unless you can travel all the way down to Asia and hike through a few mountain orchards, it is not very likely that you can try the Black Diamond apple. Unless you live in an extremely, extremely remote area in Tibet, chances are that you probably have never seen the black apple…until now. Black diamond apples owe their colour to their home geography of Nyingchi, a small town nestled deep within Tibetan mountains, where they get plenty of UV light in the daytime, but temperatures swing drastically at night, which causes the skin to turn deep and dark.

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At first glance, these apples might look like they are simply a Photoshop gimmick, but they are genuine, and called the Black Diamond. While they are not ultra-dark, these apples are deeper in color than your average red delicious and will make for an interesting substitute in any “Snow White”-themed party.

Basically, says Schultz, Arkansas black apples are picked during fall (when the other apples are harvested), but are pretty tangy straight off the tree. Because of the mountains weather, the seven or eight years that Black Diamond Apple Trees need to mature, and the fact that Black Diamond Apples are grown within a very narrow time window, black apples are available only for about two months each year.

In the Piedmont region of North Carolina, apples flower in spring at around the same time as dogwood trees, and the fruits are harvestable June through November, depending on the variety. There are a number of types of apples grown around this time here in Central Virginia, including some varieties created on site.

One of these noteworthy resources is the Trees of Antiquity site — you might, however, find some difficulty finding seedlings and rootstocks for the much-loved blue pearmain apple that are still available during late winter and early spring, since many places sold out their limited supply during planting season; your best bet is to start looking for your apple trees mid-to-late fall or early winter.

Can you eat a blue apple?

In upstate New York, the blue pearmain ripens in late October. It tastes the finest between November and February and develops its full flavor during preservation. In storage, this keeper dries up and shrivels, but it keeps its flavor. Before 1833, a fortuitous seedling of the heirloom American apple known as Blue Pearmain was discovered.

Are Rainbow apples real?

RAINBOW was believed to be extinct, but Carlos Manning located this tree in a little community close to his house. Lee Calhoun claims that it was a Missouri apple that Stark Bros. Nursery sold around 1900 and that a Virginia nursery listed as a dessert apple between 1898 and 1901.