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The Mutsu (陸奥, ムツ) apple (also known as Crispin) was introduced in 1949 and is a cross between the 'Golden Delicious' and the 'Indo' apple cultivars first grown in Aomori Prefecture, Japan. The apple's name is the former name of a large section of the Tōhoku region , Mutsu Province , which Aomori was created from during the Meiji ...
This is a list of Japanese apple cultivars which includes apple cultivars, ... Mutsu or Crispin which is named after the Mutsu Province. [5] Shizuka [3] [1] Orin;
The Hokuto apple (Japanese: 北斗) is a variety of apple that originated in Aomori, Japan. It was first introduced in 1983 as a cross between the Fuji and Mutsu varieties . [ 1 ] The Hokuto apple is known for its large size and has even been recognized by the Guinness World Records as the world's heaviest apple. [ 2 ]
It is a favorite for eating plain, as well as for use in salads, apple sauce, and apple butter. [12] [13] America's Test Kitchen, Food Network, and Serious Eats all list Golden Delicious apples as one of the best apples for baking apple pie due to its balanced flavor and its high pectin content that allows it to stay intact when cooked. [14 ...
Category: Japanese apples. ... Mutsu (apple) S. Sansa apple; Sekai Ichi This page was last edited on 20 October 2024, at 11:26 (UTC). Text is available under the ...
It has been said that the name derives from Edmond-Charles Genet, a Frenchman who gave cuttings to Jefferson, who then passed them on to Virginia nurseryman Caleb Ralls, but this claim, cited here from 1905, was not made until about 100 years after the apple became known and may not be accurate.
The McIntosh (/ ˈ m æ k ɪ n ˌ t ɒ ʃ / MAK-in-tosh), McIntosh Red, or colloquially the Mac, is an apple cultivar, the national apple of Canada. The fruit has red and green skin, a tart flavour, and tender white flesh, which ripens in late September. It is considered an all-purpose apple, suitable both for cooking and eating raw.
'Macoun' apples are a cross between the 'McIntosh' and 'Jersey Black' cultivars. [1] The Macoun ("Ma-cown," after the variety's namesake, Canadian horticulturalist W.T. Macoun , but sometimes also pronounced either "Ma-coon" or "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva , by Richard Wellington.