4. The “Red Apples are Sweeter” Myth
Red apples are, many people think, naturally sweeter than green or yellow ones. Many consumers have preferred red apples depending on their belief they will taste better. Still, the taste character or degree of sweetness of an apple has nothing influence on its skin color. Actually, the sweetness of an apple is determined by a complicated interaction of several factors including variation of apple, growth conditions, and ripeness. Among the most delicious apple varieties—including Fuji and Gala—some of them actually have red skin. Golden Delicious and other sweet varieties do, however, have yellow skin. Conversely, some red apples—like Red Delicious—can be less sweet and more bland than tart green varieties like Granny Smith, which are usually used in baking for their complex taste. Not sugar content, but rather genes and sunlight during development define the skin tone of an apple. Pigments produced in response to sunlight, anthocyanins help apples get their red colour. This is the reason apples on the exterior of the tree, which receive more sunshine, often have a deeper red colour than those covered by leaves. The sugar level of an apple, which increases with ripening, more exactly reveals its taste. This process occurs separate from the external look of the apple. More than skin color, sweetness is defined by the variety of the apple, the soil and temperature conditions where it was grown, and the harvest period. Knowing numerous varieties and their distinct flavors will enable you to truly assess the sweetness of an apple; on the other hand, you might merely taste-test to find your own preferences.