‘An apple a day keeps the doctor away,’ it is believed; but have you ever pondered which of the two colourful apple varieties imbues that privilege between the two colourful apple varieties?
Apples, one of the most beloved fruits worldwide, come in a variety of hues, but red and green apples are among the most iconic of the pack.
And despite their shared name, red and green apples exhibit distinctions in terms of appearance, taste, nutrition and culinary use.
The most evident contrast lies in their skin colours, with red apples displaying vibrant bloodshot or reddish-yellow skin; while green apples typically wears bright green or yellow-green exteriors.
In taste and texture, red apples are celebrated for their sweet flavour, with varieties like Gala and Fuji exemplifying this sweetness, offering juicy and crisp textures when bitten into.
Conversely, green apples, such as Granny Smith, are known for their tart or sour taste. They maintain a crisp texture, but in comparison to the red mate, green apples possess a firmer bite.
Talking about nutritional variations, both red and green apples are nutritionally valuable, yet, their nutrient content differs slightly; with the former containing higher levels of antioxidants, especially flavonoids and anthocyanins, which are responsible for their red hues.
On the other hand, green apples tend to be lower in sugar and calories, making them a favoured choice for individuals aiming to reduce their sugar intake.
When it comes to examining their culinary applications, Chef Sarah Flavours, a culinary expert, noted that red and green apples offer distinct possibilities.
She explained that red apples are beloved in sweet dishes like pies, crisps and applesauce due to their natural sweetness.
Meanwhile for green apples, she said with its tartness, there has to be added a refreshing kick to salads and are a go-to choice for crafting caramel apples, where their tangy flavour beautifully complements the sweet caramel coating.
Other experts in the field of horticulture and nutrition, Dr. John Appleseed, said the taste and texture depend on their variety; while nutritionist, Dr. Jane Nutrition, said both offer nutritious choices and compounds that offer potential health benefits despite their differences.
Emphasizing that both apples offer personal preferences for varying individuals as they come from the same family tree, their distinctions extend far beyond their skin as they provide distinct sensory experiences.
So, as an apple lover, which do you prefer?
