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Sonya apples are medium to large-sized with tall, broad shoulders and a tapered bottom. They have a light to dark red variegated blush over a yellow background and are covered in light yellow lenticels (pores). They have a high Brix level, which makes them very sweet. The flavor is similar to raw sugar cane and the crisp flesh has a floral aroma. Sonya apples have no real hint of acidity or tartness.
Sonya apples are available year-round because of orchards in both the northern and southern hemispheres.
The very sweet Sonya apple is a modern variety from New Zealand. It first appeared in markets in 2002 and is now being grown in the US and Nova Scotia as a controlled variety; only a select number of orchards are able to grow Sonya apples.
The crisp texture and sweet flavor of the Sonya apple lends well to baked goods and salads. The high sugar content allows for a reduction in the amount of sugar called for in some recipes. Apples are best refrigerated to extend shelf life; the Sonya lasts exceptionally well in a refrigerated environment. The flavor of the Sonya apple pairs well with strong cheeses. The flavor and texture is amplified when the apples are served cold.
Sonya apples are the result of controlled breeding between Red Delicious and Gala apples by the Nevis Fruit Company in New Zealand. Developed in the late 1970s in the “upperlands” of Southern New Zealand, the new apple is in fact a new variety of apple tree, called Malus Pumila Mill (versus Malus domestica). Bud wood from the new apple tree was grafted onto test trees in the same orchard in 1986. The apple was patented in 2000 under the variety name: Nevson. In addition to the orchards in Central Otago, New Zealand Sonya apples are grown in the Annapolis Valley of Nova Scotia and in the volcanic soil of Washington State, which offer a similar optimal growing environment.
Recipes that include Sonya Apples. One is easiest, three is harder.
|The Produce Mom||Skinny Sonya Apple Turnovers|