Jazz (apple)

Jazz (apple)

The Jazz apple is a relatively recent addition to the wide variety of apple cultivars available in the market. It is a cross between the Royal Gala and Braeburn varieties, developed in New Zealand in the 1980s by the Plant & Food Research institute. The Jazz apple is known for its sweet-tart flavor, crisp texture, and attractive, speckled red-and-yellow skin.

History

The Jazz apple was first developed in 1985 by the Plant & Food Research institute in New Zealand. The institute crossbred the Royal Gala and Braeburn varieties to create a new apple with the best qualities of both parents. The Jazz apple was then commercially released in 2004, after nearly two decades of testing and cultivation.

Characteristics

Jazz apples are medium to large in size, with a round to slightly conical shape. The skin is a vibrant red color, speckled with yellow undertones. The flesh is crisp and juicy, with a sweet-tart flavor that is often described as a combination of its parent varieties. The Jazz apple is also known for its long shelf life, retaining its flavor and texture for several weeks when stored properly.

Cultivation

Jazz apples are grown in several countries around the world, including New Zealand, the United States, the United Kingdom, and Australia. They are typically harvested in the late fall and are available in stores throughout the winter months. Jazz apples prefer a temperate climate and require a certain number of chill hours to produce fruit.

Uses

Jazz apples are versatile and can be used in a variety of culinary applications. They are excellent for eating fresh out of hand, but also hold up well when cooked, making them a good choice for baking, sautéing, and roasting. Their sweet-tart flavor pairs well with a variety of other ingredients, including cheese, nuts, and other fruits.

See also

• Apple
• Royal Gala
• Braeburn
• List of apple cultivars

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