The Great Gravenstein Apple
Late Summer Heralds the Arrival of this Versatile Apple
The Gravenstein apple is one of the most versatile apples around. It is harvested in Late July and August, and is considered ideal for use in pies, sauces and cider.
It is Gravenstein Apple time. Harvested in July and August, the Gravenstein Apple is eagerly awaited in the market, and heralds the time when home chefs can add this wonderfully sweet and versatile apple to their cooking and baking repertoire.
With its crisp, juicy texture, the Gravenstein has a good old-fashioned sweet taste and flavor. Often considered to be the best all around apple, the Gravenstein is especially good for baking and cooking, with its dense flavor making the Gravenstein perfect for sauces, pies and even cider. They are also a delicious choice for eating.
Look for Gravensteins that have a firm, smooth yellow-green skin with reddish lines of spots. It is squat in shape and has a short stem. You can also find a Red Gravenstein, however, it is not considered a true variety of the Gravenstein.
The Gravenstein is originally believed to be native to the Grastein from Denmark, which was discovered in 1669, although it is also thought to have originated in Germany, Russia and Italy. Regardless of its origins, the Gravenstein is enjoyed throughout the world.
For instance, in Austria, the Gravenstein is used to produce a high quality brandy called Obstler.
The Gravenstein was first planted in the U.S. in Sonoma County, California in the early 1800’s. Unfortunately, the Gravenstein is in danger of becoming extinct, in part due to the difficulty to harvest. The trees produce apples at different times during the harvest season, making the harvest more labor intensive. Additionally, the Gravenstein is delicate and quite perishable, which is why they are only available at the market for a short period of time. The difficulty in harvesting has led many farmers in wine country to turn their orchards into vineyards. Development in Northern California wine country has also led to the conversion of orchard land for other use. According to Slow Food USA, “During the past six decades, Sonoma County’s Gravenstein orchards have declined by almost 7,000 acres and are currently down to 960 acres,” with only six commercial growers in Sonoma County producing 15,000 tons of Gravensteins a year.
In 2005, Slow Foods USA declared the Gravenstein apple a heritage food. There are 129 American heritage apples varieties in the Slow Food Ark of Taste including the American Pippin, Black Ben Davis and the Golden Russet.
The Gravenstein doesn’t store well. Be wary of Gravensteins at the market in the Fall, they may be soft and mealy. So hurry and grab this versatile, heritage apple while you can.
