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You are here: Home / Fruit / Hard Fruit / Apples / Cooking Apples / Gravenstein Apples

Gravenstein Apples

This page first published: Mar 20, 2004 · Updated: Oct 5, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Gravenstein Apples have thin, waxy, bright yellow skin with red or orange blushes or strips.

Inside, the fine-textured flesh is yellowish-white, crisp and fragrant. The taste has a good balance between sweetness and tartness.

The tree is grown in Australia, Canada, New Zealand, UK, and America. It tends to be a biennial bearer.

Cooking Tips

Not considered a general eating apple because many don’t care for its texture when raw. It’s a good cooking apple for pie and sauce. It gives off a lot of juice when cooked. Some like it for cider.

Nutrition

Per 100g: 7.8 mg of Vitamin C.

Storage Hints

Short storage life.

History Notes

The tree probably originated in Italy. It was given as a present to the Duke Augustenberg of Gravenstein (actually Graefenstein) in Germany in the 1600s. By 1669 the tree was in Denmark. Introduced into North America from Germany in 1790. It was planted in Bodega, Sonoma County, California (north of San Francisco), in 1820. Wider California planting began in 1850.

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