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The Arlet apple is a medium, slightly conical apple displaying yellow skin with a rosy pink blush and yellow lenticels. It has a fine-grained white flesh that is crisp and sweet. The Arlet apple is aromatic and has a complex tart and sweet flavor combination.
The Arlet apple is a mid-fall bloomer.
The Arlet apple belongs to the species Malus Domestica. The Arlet apple is commonly known as Swiss Gourmet in the United States and Arlet in Europe, although Swiss Gourmet may be the name given to the apple in Switzerland. The Arlet apple stores well for 2 to 3 months if refrigerated.
Apples are mainly composed of carbohydrates and water. Despite the fact that apples have a high carb and sugar content, they have a low glycemic index. Apples are rich in fiber and contain decent amounts of Vitamin C and potassium along with antioxidants, including quercetin, catechin, and chlorogenic acid.
The Arlet apple is a dessert apple mainly used for fresh eating but can also be cooked. The Arlet apple is a good candidate for apple butter due to its tart and sweet flavor combination.
The Arlet apple first developed in the 1960s sadly did not last long in markets; a possible contributing factor for this is that tree plantings and production were limited. The original commercial trials were located to the Swiss-German border area. The name Arlet is also the name of a town in France.
The Arlet apple developed in Switzerland at Research Station Agroscope Wädenswil in 1959 was bred from a cross between golden delicious and ida red for commercial use and patented in 1989. The Arlet apple tree is medium-sized and grows apples abundantly; it must be thinned to allow apples to grow annually instead of biennially. The Arlet apple tree does not require as much winter cold, but it will not grow well in hot climates. The tree is also susceptible to acquiring apple scab fungus and powdery mildew.
Recipes that include Arlet Apples. One is easiest, three is harder.
|Green Market Recipes||Thin Apple Tart with Vanilla Ice Cream|