A Brief History of Red Delicious
The Red delicious was a result of a chance seedling found by a Farmer, Jesse Hiat in Iowa, USA, in the 1870s. By the 1940s, the Red Delicious was the most popular apple in the USA.
Then in the 1990s, new varieties that American growers had originally developed for overseas markets—including the Gala and the Fuji—began to edge into America’s domestic market. This caused a huge decline in Red Delicious demand.
By 2000, Red Delicious production had declined by 40 percent. Currently most of the red delicious is exported to Southeast Asia, and China has been a major buyer of Red Delicious from Washington orchards. (See story: The Awful Reign of the Red Delicious.)
The skin is tough but thin, bright to dark red and oftentimes speckled with faint white lenticels (spots)
The apple is large to medium size with an elongated shape.
The flesh is slightly crisp and dense, juicy and mildly sweet tasting with a slight floral aroma.
- Red delicious is best eaten raw, and is great in salads. It can also be used as edible garnish on sandwiches, quesadillas and burgers.
- It’s not recommended for cooking.
- When cooked, it disintegrates and loses most of its flavour. So It’s not good for pies or tarts or sautéing, but can be slow cooked and pureed to make sauces and soups.
- It pairs well with cinnamon, cheddar cheese, horseradish, chard, cherries, mustard and pecans.
(October to July) but it’s available all year round.
The Interesting Story of ‘Red delicious’
myfavouritepastime.com Last Updated: February, 28 2018.