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Swiss Gourmet Apples
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Swiss Gourmet apples are a medium to large-sized variety with golden yellow skin covered almost entirely in a deep red blush. Its skin is smooth and robust, which helps the Swiss Gourmet apple keep well into the winter months. The flesh is off-white to yellow with a fine texture and a crisp, juicy finish. The flavor of the Swiss Gourmet apples is relatively mild and is said to be well-balanced between sweet and tart. Interestingly, some say the Swiss Gourmet is far sweeter than tart while others say it’s the opposite.
Swiss Gourmet apples are available in the early fall and throughout the winter.
Mid-season Swiss Gourmet apples are known in Europe as Arlet apples, where they have been grown and sold for over 30 years. Swiss Gourmet apples are a cross between Golden Delicious apples and the Idared variety. As their name implies, these apples have their origin in Switzerland. Though still grown in Europe and in the US Pacific Northwest, Swiss Gourmet apples are most often seen at local farmer’s markets and in home gardens.
Swiss Gourmet apples are recommended for fresh, out-of-hand eating and adding to salads. Slice thinly and add to sandwiches or dice and toss with a creamy chicken salad. The balanced sweet and tart flavor pairs well with sharp cheeses.
Developed by Bernhard Krapf at the Swiss Federal Research Station in Switzerland and introduced in 1958, the Swiss Gourmet apple wasn’t officially patented until 1989. Krapf’s first harvest of the Arlet apples (as they are known in Europe) was in 1968. Throughout the 1970s and 80s the new apple was grown and tested in small orchards across Europe. Budwood from the Arlet tree made its way to the US for testing in the mid-1980s. The Swiss apples have been grown in Woodburn, Oregon and in Orando, Washington since the mid-1980s, and since that time they have been known in the US as Swiss Gourmet.
Recipes that include Swiss Gourmet Apples. One is easiest, three is harder.
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