With its striking appearance, honey-like sweetness and delightful crunch, the Ambrosia apple has earned its place as a beloved variety in the apple world. Often referred to as the “food of the gods” (Ambrosia refers to the food of the gods in Greek mythology), Ambrosia apples provide a divine flavor experience that fascinates apple lovers and culinary connoisseurs alike.
Origin and development
canadian origin
Ambrosia apples are the result of a seedling discovered by chance in an orchard. Canada in the early 1990s. The original tree was first planted by the Mennell family in British Columbia's Similkameen Valley, who found it growing in their orchard.
unique lineage
Ambrosia apples are considered a cross between the Jonagold and Golden Delicious varieties. This bloodline creates the apple’s unique flavor.
Ambrosia is most common in British Columbia, where it is found, and is the third most produced apple in the province. It is also produced in Ontario and Nova Scotia, as well as many other places around the world.
patent
Ambrosia is a "club" variety of apples. Production and quality are closely controlled by PICO (Plant Improvement Corporation of the Okanagan), the brand owner in Western Canada , and production is limited to club members. The name was never registered as a trademark, and the patent has expired in Canada and the United States. Centralized control allows color variation to be limited to pink/red, as the variety will vary in color in warmer climates. The patent expires in 2015 in Canada, 2017 in the United States, and 2021 in Chile. It remains active in many other countries until 2034. While patented in Canada, the Mennell family received plant breeders' rights, which all growers were allowed to pay a royalty of CAD$2 per tree. While patented in the United States, growers pay $1 per tree or $1,000 per acre, plus a $1,000 franchise fee.
In New Zealand, Ambrosia™ is operated by a company called "The Yummy Fruit Company" who discovered Ambrosia™ while traveling in Canada in the early 2000s.
feature
Exterior
Ambrosia apples are characterized by their vibrant, two-toned skin. The base color is usually cream to yellow and is accented with bright rose blush.
They are also naturally low in acid, which means they will slowly turn brown when cut. The lemon juice trick is a surefire way to prevent cut apples from browning. Fortunately, Ambrosia apples brown more slowly than other apples, so they don't need any lemon juice to keep their flesh white and fresh. In fact, ambrosia without lemon juice still turns color slower than most other apples with lemon juice. So, don’t ruin the delicious taste of Ambrosia with lemon.
size and shape
They range in size from medium to large and are generally round or slightly conical in shape.
texture
Ambrosia apples have a fine grain and crisp texture, making every bite a delightful experience.
Flavor Profile
sweet and subtle
Ambrosia apples are known for their honey-like sweetness. The flavor is subtle, with subtle aromas of pear and citrus, creating a well-balanced flavour.
The flavor is pleasant and sweet, but it's one-dimensional as there's no acidity to balance out the sweetness - which is certainly not necessarily a bad thing. The texture is crispy in nature, but not as crunchy or hard as a Braeburn or Jazz - it's more like the slightly softer crunch in a Golden Delicious. Ambrosia is suitable for chilling and eating in the refrigerator, as the crispness wears off quickly once you place it in a fruit bowl, at which point it becomes a bit like a pear.
Peel
Ambrosia apples do not have a thick, waxy skin. This makes them easy to bite. If you are accustomed to peeling apples before eating or cooking, consider keeping the peels on Ambrosia apples. Apple peels actually contain a lot of nutrients .
Don't add too much sugar
Whether you eat them raw or cooked, Ambrosia apples require less sugar. Ambrosia Apples Tested many recipes and found that, for example, when converting dessert recipes that called for apples with added sugar, less sugar could be used when using Ambrosia apples. It's usually half what the original recipe calls for.
Aromatic pleasure
When sliced, Ambrosia apples release a delightful aroma that adds to the overall sensory experience.
culinary variety
- EAT FRESH: Ambrosia apples sparkle like apples eaten fresh.
- Salads and Desserts: Sliced ambrosia apples add sweetness to salads.
- Cheese Pairing: The sweetness of Ambrosia apples pairs perfectly with a variety of cheeses.
nutritional value
- Vitamins and Antioxidants: Like many apples, Ambrosia apples contain essential vitamins, including vitamin C and antioxidants that contribute to overall health.
- Dietary fiber: They are a good source of dietary fiber, which aids in digestion and promotes a feeling of fullness.
store
Ambrosia apples keep well in the refrigerator, so don't make the mistake of not buying in bulk. Ambrosia apples are typically harvested in late September, after which many are shipped to controlled atmosphere cold storage. This means the Ambrosia apples you buy months after harvest are still crisp and fresh. If you put them in the refrigerator or cold cellar after you bring them home, they will continue to keep well. While other apples may turn mealy, Ambrosia stays incredibly fresh in the refrigerator.
harvest season
Ambrosia apples are typically harvested in the fall, providing a seasonal treat for apple lovers.
in conclusion
Ambrosia apples embody the essence of a delightful eating experience, offering a harmonious blend of sweetness, crunch and subtle flavor. From snacks to culinary creations, Ambrosia apples bring a touch of sweetness to a variety of dishes. You taste orchard perfection when you bite into the crisp, sweet flesh of an Ambrosia apple, which has become a prized apple variety in orchards and kitchens around the world.
