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Fruits Home  Full List of Fruits  Black Apple


Black Apple tree


Introduction of Black Apple


            Scientific name - Pouteria australis


The Arkansas black apple was first cultivated in the year 1870. This variety of Winesap is round about medium sized releasing an aromatic smell. The flesh mostly yellow in color appears grainy and juicy. The outward appearance is mostly black and hence the name. It ripens in the autumn season and has a great shelf life if preserved properly for about two to four months. At harvest the fruit may not seem that edible but after storage the flesh becomes soft and the skin more dark giving out an aromatic essence. The sweet and tart flavor of the flesh becomes more juicy and crisp with storage. In the beginning they appear as stones but become beautiful delicate fruits after storage.


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Nutritional Value of Black Apple


Calories 110 Sodium 70 mg
Total Fat 0 g Potassium 260 mg
Saturated 0 g Total Carbs 27 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 22 g
Trans 0 g Protein 0 g
Cholesterol 0 g
Vitamin A 40% Calcium 2%
Vitamin C 100% Iron 2%


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Uses of Black Apple


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This fruit is mostly used fresh. It can be used in pies, cobblers or just as a fresh fruit cut up in the side. The fruit can also be dried and later used for juice, vinegar and cider. They are also canned as Apple butter which can last for months after harvest.

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Health Benefits of Black Apple


1. Controlled by chemical sprays
2. Preventing infected areas


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Cultivation


Grown in small orchards, this fruit is fairly easy to grow. Also known as Pouteria Australis, this fruit needs no fanciness and grows pretty easily. They are quick to grow, prefer extra moisture, adapt easily to cultivation and require extra fertilization. They also tolerate a certain amount of frost. They can be seeded by seeds or by cutting. This fruit is highly favored by maggots which can be found inside the fruit. The taste is said to variable at that time. The tree was mostly cultivated for its wood. The yellow patterned wood was used in making rulers due to the hardness of the wood.


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Storage


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The best way for the fruit to ripen is to keep in cold storage. The flesh becomes a little more juicy and soft. The fruit as such does not ripen further. Fruits that are ready for harvest appear black or dark red in their outward appearance and feel hard upon holding. The flesh should not sink in upon pressing but should be firm.


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