Early Apples - What are they?

The start of apple season is marked by the readiness of a few types of apples: transparent and

Gravenstein. Available beginning late July or early August, having these apples available in your community are a true treat, as their fragility makes them less ideal for selling in your average grocery store. 

When & how to Harvest

Apples are ripe when they fully develop color - likely yellow in the case of these early friends - and can be removed from the tree with very little resistance (as in, when some start falling off on their own). Proper picking technique is to lift up on the fruit and it should pretty easily come off.

However, transparent apples, named for their pale, slightly translucent yellow skin, are often picked while still green and allowed to ripen afterwards. This is because transparent apples have an extremely short shelf life and will deteriorate within a few days of being picked yellow. However, if picked green and stored refrigerated, transparent apples can last 7-10 days. Because unripe apples will be more resistant to being picked, it is important to take care not to damage branches when picking green transparent apples. The little bit of wood each apple is growing on is called the fruit spur. If those are broken off THIS year, it will prevent fruit from growing in that location NEXT year.

What about windfall (the stuff on the ground)? Can you eat that? That depends on your plans and when it fell. If you just saw it fall off, by all means pick it up, especially if you plan to cook it. Has it been there a few days? We recommend composting those, since you can’t know what wildlife walked on (or otherwise soiled) it.

what do they taste like?

Gravenstein apples can be picked ripe. With refrigeration, they can last up to three weeks. As gravensteins are a thin-skinned apple, be extra careful about dropping and bruising your harvest. 

Transparent apples are very tart and mildly acidic, making them better for cooking and baking than eating on their own. Transparent apples are a prime choice for applesauce, and the tart flavor can be mellowed out by combining the apples with spices and sugar in an apple crisp or apple pie. You can even make pie filling ahead of time and preserve it (canned or frozen) for later use. 

Gravensteins are crisp, slightly tart, and a bit sweet, making them versatile in both raw and cooked applications. These apples have a strong apple aroma and their flavor is intensified after cooking. Like transparent apples, gravensteins can be used in applesauce, crisps, and pie. For something more spreadable, try apple butter. 

If you’re not in the mood for making applesauce and canning, but still have a large quantity of apples, you can preserve your apples by dehydrating them for snacking later on. If you just have a few apples to use up, shred a few into a beet salad or make a sweet breakfast porridge with apples and amaranth (or oats). For a sweet-savory take, combine slightly cooked apples with quinoa and herbs in a grain salad, or throw a few slices in a grilled cheese sandwich.

Are you new to canning, but want to learn? Join an upcoming canning workshop!

How to Store

Store your apples in the refrigerator to help them las the longest. Prioritize using any with bruises, bug holes, etc first. If you plan to cook, can, or press them for cider, you can cut them off of the cores and store in a freezer bag

Do you have extra and need help?

1. Talk to your neighbors! It’s a great way to meet them and you can share your abundance hyper locally!

2. Donate it through Portland Fruit Tree Project’s Fruit Fridge! Harvest and drop off at your convenience and we’ll get it all used up!

3. Can’t harvest it? Register for us to come harvest for you!
   
   

Take the next step with Portland Fruit Tree Project!

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