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    The best apple varieties grown in the best traditions

    ROYAL GALA

    Royal Gala – The Royal Gala apple is a cross between a Kidd’s Orange Red and Golden Delicious. First developed in New Zeland, this medium-sized great-tasting fruit is delicious eaten out of hand, but also is a versatile apple for use in cooking. Homesteaders, urban foodies and clean eating proponents alike can feel happy about the high fiber, antioxidants, and vitamins A and C found naturally in this apple. Firm white flesh, a lovely floral fragrance and a sweet, juicy, tangy snap. Hints of vanilla will make your taste buds smile.

    GOLDEN DELICIOUS

    Golden Delicious – The variety was discovered by a West Virginia farmer at the end of the 19th century. It’s a yellowish-green skinned cultivar and very sweet to the taste. Golden Delicious apples are pale green to golden yellow in color, small to large in size. These apples are firm, crisp and white-fleshed. They have a balanced sweet-tart aromatic flavor, which has been described as honeyed. Low in calories, Golden Delicious apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apple’s skin. It is a good fresh eating variety, may be added to green, fruit or grain salads, burgers or sandwiches, it has stability for baking and this versatile apple can be also juiced or dried.

    IDARED

    Idared – it is an attractive apple from Idaho, the USA with a mild apple flavor. It is a variety of apple that has bright red outer skin and a cream colored crisp textured flesh. The apples themselves are medium in size and generally round, with a layer bright red over a green-red background. The flesh is yellowish-green, although sometimes a faint pink tinge can be detected. They are both sweet and tart, juicy yet crisp and firm. These fruits have a sprightly, aromatic, and refreshing flavor. Idared apples are particularly good for baked apples, since they hold their shape when cooked. They are also good eating as a snack. Its main feature is its remarkably long storage potential – even in a domestic fridge it will readily keep for 6 months and as a result it has become quite popular, both in North America and Europe.

    PINK LADY

    Pink Lady – Pink Lady apples were born down under in the 1970s in Australia. A researcher named John Cripps crossed the American classic Golden Delicious apple with an attractive red Australian apple called Lady Williams. The result: a beautifully vibrant pink-skinned apple with a unique flavor that would become a fan favorite around the world.
    This sweet-tart apple has high sugars and high acids with a crisp bite and effervescent finish. It tends to fall more towards the tart side than sweet but is so refreshing! It has a beautiful, bright white flesh that is so slow to oxidize (in other words, slow to brown) making it a wonderful apple to entertain with. The Pink Lady apple is extremely versatile and can be used for baking, snacking, salads, pairing, or for sauce.

    GRANNY SMITH

    Granny Smith – One of the many apple cultivars is the Granny Smith apple, which is crisp and crunchy, and ripens to a bright green colour. It was first grown in Australia in 1868 and was named after the first grower of the apples, Maria Ann Smith. Granny Smith apples have a juicy tart and sweet taste, and are often eaten raw, in desserts, salads or cider. Medium to large in size and round in shape these apples are particularly high in antioxidants, compared with some other apples. They are also a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. Granny Smith apples contain vitamins A and C, as well as a trace amount of iron, most of which is located in their skin. They are said to be the best apples to use in cooking, as they do not change their natural shape once cooked. Once cut, Granny Smiths are slow to turn brown, so the apples are often used sliced or in salads.

    PINOVA

    Pinova – Pinova apple was developed in Germany in the 1980s.It borrows much of its appearance and taste to its parent apple. The striated dark red blush over yellow skin is reminiscent of the Cox’s Orange Pippin; the sweet aroma and flavor from the Golden Delicious; and a hint of tartness from the Duchess of Oldenburg. This apple has a creamy white inner flesh and a crisp, crunchy texture. Its sweet flavor has subtle tropical undertones, such as banana and pineapple. Pinova apples hold up to temperatures when cooked, so they are ideal for pies, tarts and baking. Its sweet-tart flavor increases while in storage as well as its juiciness.

    RED DELICIOUS

    Red Delicious – Red Delicious apples are medium-sized and have a conical shape. They are broadly round at the top and taper at the base. The thick skin turns bright red well before the fruits are fully ripe. As they mature, the skin becomes a darker red with white lenticels visibly dotting the surface. The fine-grained flesh is creamy white, crisp and juicy and offers a mildly sweet taste with flavors of melon. Red Delicious apples are high in dietary fiber and contain vitamin C. They offer a small amount of vitamin A and sodium and traces of calcium and iron. They are higher in antioxidants than many other apple varieties, most of which are contained in the skin. These apples are best used in fresh preparations, as their flesh does not hold up well when cooked.

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