Cider apple
Cider apple is a type of apple that is grown specifically for the production of cider. Cider apples are distinguished from table apples and cooking apples by their high tannin and acid content, which contribute to the distinctive flavor of cider.
History[edit | edit source]
The cultivation of cider apples dates back to the Roman Empire, when the Romans introduced apple cultivation to the regions that are now England and France. The tradition of cider making was carried on by the Celts, and later by the Normans, who introduced new varieties of cider apples from Normandy.
Varieties[edit | edit source]
There are hundreds of varieties of cider apples, each with its own unique flavor profile. Some of the most popular varieties include the Dabinett, Kingston Black, and Yarlington Mill. These varieties are often blended together to create a balanced cider.
Cultivation[edit | edit source]
Cider apples are typically grown in cooler climates, such as those found in the United Kingdom, France, and the United States. They are harvested in the late fall, after they have had a chance to develop their full flavor. The apples are then crushed and pressed to extract the juice, which is fermented to produce cider.
Uses[edit | edit source]
In addition to being used to make cider, cider apples are also used in the production of apple brandy and apple vinegar. They are also used in cooking, particularly in dishes that benefit from their tart flavor.
See also[edit | edit source]
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