Ever heard of black apples? They are rare but real
An apple a day keeps the doctor away, runs the saying. Well, this age-old adage has stood the test of time, as this fruit has proved its health benefits time and again. Whenever we refer to apples, we think of two varieties: Red and green. But few of us know that there is another variety too. We are talking about black diamond apples. Yes, you read that right. Black apples do exist. Here is what you need to know about them.
Black diamond apple: Origin and more
Black diamond apples are a rare variety of apples belonging to the family of Huaniu apples (the Chinese Red Delicious apple), which originated from China. Though known as black diamond, the actual colour of these apples is dark purple. What makes them rare as well as expensive is the challenge that comes with producing them.
How are black apples cultivated?
Sadly, black apples are difficult to produce. They can be cultivated only in regions that meet their highly specific requirements. A common apple tree takes about 2-3 years to grow, but a black apple tree needs around 8 years. For any farmer, it requires a substantial time and monetary investment that isn't always profitable. Secondly, only 30% of the harvested apples at one time can pass the quality control test and be put up for sale. As a result, the price per piece is very high.
Why are they black?
Black apples are cultivated in Nyingchi, a small city in the mountains of Tibet. This region receives abundant ultraviolet light during the day, and abrupt drops in temperature at night. This affects the skin of the apples and causes this variant to develop a deep dark colour. While the skin darkens, the interior of the apple is as bright and white as any other apple. Interestingly, the colour of these apples is assumed to have contributed to the geographical location and climate conditions of Nyingchi too.
Are black apples edible?
This is the question that has been crossing your mind. Well, the answer is ‘yes’! These apples are just as safe as a red or green apple. The black diamond apple has a very high natural glucose content, making it one of the sweetest apples. Additionally, it has thicker skin, which gives it a waxier gloss and a crunchier texture. The black apple is healthier too as it is rich in soluble fibre, which helps reduce cholesterol and the risk of cardiovascular diseases and promotes digestion.
Arkansas Black: A darker breed
Apart from Tibet, you can also find another variety that is similar to the black diamond apple in Arkansas, the US. This variety is called the ‘Arkansas Black Apple’. The Arkansas Black Apple is believed to have first been produced in 1870 in the orchard of a farmer named Mr. Brathwaite, who lived about a mile and a half to the northwest of Bentonville (a city in Arkansas). They are not recommended to consume directly off the tree as they are extremely hard and unflavoured. Before being consumed or used, Arkansas Black apples are typically preserved in the refrigerator for a few months. After storage, the fruit becomes extremely dark, sweet and supple enough to be eaten fresh or used in dishes.