All-American Missouri Apples • by Sharon Arnot
Posted On: 09/01/2003 E-mail This To A Friend!

One of my favorite pictures of my children shows them on a wagon at Eckert’s Orchard. It was a chilly day outside, so they were both bundled up in hats and coats and my son is biting into an apple almost as big as his head. It was a great day at the apple orchard. Going to the apple orchard was an annual family event growing up and I hope to pass the excitement of it all to my kids. Autumn is almost here, and I’m already dreaming of apple pie.

Apples are thought to have originated in Central Asia, on the slopes of the Heavenly Mountains of Kazakhstan. Near the city of Almaty, which translates as “Father of Apples,” are remnants of primeval forests where fruit trees still remain. From there, seeds and cuttings from other fruits made their way across the Atlantic Ocean. Settlers from European countries brought with them seeds and apples from all of their home countries, and planted orchards all along the eastern seaboard. Pioneers then took seeds and cuttings from these orchards to start orchards in the Midwest and West. The Spanish and Portuguese took apples to South America and then the Spanish Mission carried apples to California.

Today the United States is the world’s second-largest producer of apples behind the People’s Republic of China. There are about 25,000 known varieties of apples grown in the United States. More than 7,500 are grown worldwide. The total United States production of apples averages about 200,000,000 bushels, or about 100 apples per person. Apples are grown in every state in the continental United States. The three top producing states are Washington, New York and Michigan. Missouri is ranked 18th.

In 1897, 30 million bushels of apples were grown in Missouri, which is the largest crop on record in the state. By 1900, Missouri was the center of activity for growing apples in the United States as production shifted from the eastern states to the Midwest, and by 1904, there were 25 million apple trees planted in Missouri. The warm days and cool nights of August and September give Missouri apples a rich flavor and good color.

The top three Missouri apples are Jonathan, which has been grown for over 150 years in Missouri, Red Delicious, and Golden Delicious. The following is a rundown of some of the varieties of apples found in Missouri orchards:

* Red Free-Harvested in early August. Medium size, bright red, good for fresh eating.
* Akane-Harvested in mid-August, they are similar to Jonathan apples.
* Gala-Harvested in mid-August, they are medium in size and have an orange-red color, very juicy and crisp.
* Ozark Gold-Harvested in late August, they have a medium to large yellow fruit, and are good for fresh eating and processing. They can get soft quickly.
* Jonathan-Harvested in early September. These apples are what Missourians think apples should taste like. They are medium red apples, tart but with a well balanced flavor.
* Jonafree-Harvested in early September, they are similar to Jonathan apples.
* Liberty-Harvested in early September. Small to medium size, red over green color, tart with a coarse texture. Good for fresh eating, pies, and freezing. Long storage.
* Cortland-Harvested in early September. Large, red fruit, but can be soft.
* Jonagold-Harvested in mid-September. Large red over yellow fruit, firm, crisp, outstanding flavor.
* Red Delicious-Harvested in mid-September. Sweet apple good in salads, but can sometimes be bland.
* Golden Delicious-Harvested in mid-September. Mild flavored, yet spicy and juicy. Great for pies and salads. Long storage.
* Empire-Harvested in mid-September. Similar to McIntosh apples, they are good for freezing.
* Mutsu-Harvested in late September. Large yellow-green fruit, very juicy and sweet. Good for fresh eating, processing, salads, and freezing
* Arkansas Black-Harvested in mid-October. These apples have a deep purple color, with a firm, coarse texture. They are great for fresh eating, pies, sauce and baking.
* Fuji-Harvested in mid-October. They have medium to reddish fruit and aren’t very attractive. These apples keep very well and are crisp and juicy.
* Braeburn-Harvested in mid-October. They have large red fruit, and are firm with a well balanced flavor. They are good for fresh eating.
* Granny Smith-Harvested in late October. They have medium to large green fruit, and are hard, crisp and tart. They are good for fresh eating, baking, and salads.

We’ve all heard the saying “An apple a day keeps the doctor away.” Well, it turns out there is some truth to it. Apples are healthy. They contain no fat and are cholesterol free, as well as an excellent source of fiber. They are a natural source vitamins and minerals. Apples are thought to reduce the risk of heart disease and inhibit certain forms of cancer. Apples help in digestion and are sometimes called “nature’s toothbrush,” in that they clean the teeth and massage the gums.

Apples have their place in religion as well. They are commonly regarded as the forbidden fruit of the Tree of Knowledge in the Garden of Eden. During the Jewish celebration of Rosh Hashanah, apple slices are dipped in honey and eaten in hopes for a sweet New Year. There are many apple sayings we’ve all grown up with. “As American as Apple Pie,” refers to the prospering of America. As the country prospered, the slim apple pie of colonial times became the deep-dished pie we enjoy today. “The Big Apple,” which is the nickname for New York City, dates from the jazz clubs of the 1930s and 1940s. The clubs of New York were the favorite hot spots of jazz great Charlie Parker and others. Manhattan soon became known for having “lots of apples on the tree,” that is, lots of places to play jazz. “Upper Crust,” refers to the more affluent households that could afford both an upper and lower crust on their pies, during hard times in early America. These families became known as “Upper Crust”.

It is also interesting to note that William Blackstone planted, on Boston’s Beacon Hill, the first American apple orchard around 1625. Some other well-known American orchardist’s include George Washington and Thomas Jefferson. The first American to orbit the Earth, astronaut John Glenn, carried pureed applesauce in squeezable tubes on his initial space flight. Ham with applesauce was served to Gemini astronauts. The game of apple-bobbing began as a Celtic New Year’s tradition for trying to determine one’s future spouse.

Apples can be enjoyed in a number of ways from fresh eating, to freezing, to processing through canning or drying. High quality apples are smooth-skinned, crisp, juicy and well-colored for their variety. Apples will remain crisp and juicy longer if refrigerated. Keep apples in plastic bags with small airholes to maintain a high moisture level and delay withering. Quick peel apples for cooking by dipping them quickly in boiling water. The skin will come off much more easily. Only use fresh apples from the tree for canning. Fruit that has blown off the tree can contain mold spores that can result in spoilage of canned products. Hot pack all home-canned apple products, and process in a boiling-water bath. For use in uncooked desserts and fruit cocktail, freeze apples in syrup. If apples are to be used in pies or cobblers, dry pack apples for freezing. For drying, firm-textured, tart apples like Jonathan’s are preferred. Dried apples can be rehydrated for use in crisps, cobblers and pies.

So, now that apple season is here, it’s time to try some new recipes and enjoy this fruit that is so bountiful in Missouri. If you are wondering where to pick the apples to make the following delicious recipes, below are the closest Missouri apple orchards to St. Louis. Enjoy!

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