South Tyrolean Apples

So that the sensitive flowers do not suffer any damage during the spectacular apple blossom in spring, they are "iced" by the fruit growers in cases of cold nights and then thaw again in the warmth of the day.

At the end of summer, the harvest can start. From Jonagold and Pink Lady to Golden Delicious, many apple varieties are picked from August onwards. Then they are delivered to the fruit cooperatives and to the different countries. Here the most planted apple varieties in South Tyrol:

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• Gala: red, medium sized apple with a sweetish taste, very aromatic. Harvest time: mid/end of August.

• Golden Delicious: yellow, medium to large apple with a sweet-sour taste, firm flesh. Harvest time: early to mid-September.

• Braeburn: red, medium sized apple with sourish taste, firm flesh. Harvest time: end of September.

• Fuji: comes from Japan and is a ruby red striped, sweet-exotic tasting apple, firm flesh. Harvest time: early October.

• Pink Lady: a crossing between Lady Williams and Golden Delicious, pastel pink to reddish, sweet tasting apple, firm flesh. Harvest time: end of October/beginning of November.

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Three new apple varieties grown in South Tyrol were presented in 2021: Red Pop (red, very sweet taste), Cosmic Crisp (red, juicy and crisp) and Giga (large, yellow-red apple, firm flesh).

The "Südtiroler Apfel g.g.A." ovvero "Mela Alto Adige IGP" (PGI - Protected Geographical Indication) includes the following apple varieties: Braeburn, Elstar, Fuji, Gala, Golden Delicious, Granny Smith, Idared, Jonagold, Morgenduft, Red Delicious, Stayman Winesap, Pinova, Topaz and their clones.

Did you know, by the way, that you can complete a globally unique training programme in South Tyrol to become an "Apple Sommelier from South Tyrol"? The South Tyrolean Apple Consortium and the South Tyrolean Farmers' Union created and continuously refine this course. For three months, participants study the local apple industry in depth to become its official ambassadors. The curriculum focuses on sensory analysis and tasting. It also features field trips along the entire value chain, exploring processing, research, and the culinary sector.