Anel Apples
Estimated Inventory, lb : 0
Description/Taste
Anel apples vary in size depending on growing conditions and average 100 to 250 grams in weight. The variety has a round, slightly oblate shape with a broad center and a curved, narrow base. The fruit’s green-brown stem is straight, ranging from thick to thin, and is set in a narrow, deep cavity. The skin is semi-thin, smooth, and taut, sometimes developing a faint grey-blue bloom on the surface. With age, the skin may also develop an oily feel and a shiny nature. The skin ripens to a yellow-green base hue, covered in large patches of dark red, crimson blush, and prominent lenticels. Underneath the surface, the white flesh is dense, hard, and aqueous with a crunchy, succulent consistency. The flesh also encases a large central core filled with ovoid, dark brown seeds. Anel apples emit a fragrant aroma when ripe and are edible raw, bearing a sweet and sour taste.
Seasons/Availability
Anel apples are harvested in the late summer and fall. Once picked, Anel apples can be kept for several months in professional storage, extending their availability in markets through the winter.
Current Facts
Anel apples, botanically classified as Malus domestica, are a Kazakh variety belonging to the Rosaceae family. The fruits develop on slow-growing, deciduous trees that reach 1.7 meters in height and are favored for their sweet-and-sour flavor. Anel apples are a modern cultivar, commercially released in the 21st century, and were chosen for their high yields, cold-weather tolerance, and disease resistance. The apples transport well, allowing them to be shipped without fear of damage, and also store for longer periods, extending their availability in markets. The name Anel roughly translates from Kazakh as “melody of a country or nation,” and the apples are sold in markets as fresh-eating fruit and for processing. Anel apples are typically consumed out of hand and can be utilized in a wide array of sweet and savory culinary preparations.
Nutritional Value
Anel apples have not been studied for their nutritional properties. Apples, in general, are a source of fiber to regulate the digestive tract and contain vitamins B, C, E, and K. These vitamins contribute to energy production, aid in faster wound healing, guard the cells against free radical damage, and strengthen the immune system. Apples also provide varying amounts of minerals, including copper, magnesium, manganese, phosphorus, and potassium. These minerals help the body balance fluid levels, produce red blood cells, control daily nerve functions, and support bone and tooth development.
Applications
Anel apples have a sweet-and-sour flavor, suited to both fresh and cooked preparations. The variety is primarily eaten out of hand as a snack and can be consumed with or without the skin, varying with preference. Anel apples are also sliced and served on fruit platters and cheese boards, or tossed into green salads. Some consumers choose to cut and add apple slices to toast, layer them into sandwiches, or shred and mix them into fresh side dishes. Apples are also chopped and added to rice. In Kazakhstan, apples are commonly blended into smoothies and other beverages, or dried apple rings are rehydrated and infused into tea and cider. Anel apples are sometimes made into fruit leather called apple pastila, baked into cakes like sharlotka, or incorporated into other desserts such as crumbles, muffins, bread, and pies. Beyond baked goods, Anel apples can be roasted with root vegetables, added to soups and stews, or cooked in compotes, jams, or jellies. Dried apple chips and rings are a common method of preservation. These dried pieces can be diced for use as a yogurt topping, added to desserts, or eaten as a chewy snack. Anel apples pair well with parsley, mint, and coriander, nuts like almonds, walnuts, and hazelnuts, and flavorings like vanilla, maple syrup, and honey. Whole, unwashed Anel apples will keep for several weeks when stored in a cool, dry, and dark location, such as a cellar or the refrigerator’s crisper drawer.
Ethnic/Cultural Info
The Alma Museum in Almaty, Kazakhstan, was created to share the story of apples. The museum, opened in 2018 by founder Azhar Dzhandosova in the famous Almaty Hotel, highlights Kazakhstan’s history as the center of origin of the wild apple species. The museum’s first exhibit was called “City of Apple Dreams,” dedicated to the memories and spirit of apples in Almaty. The exhibit featured photos from the city’s central archive, historical television footage on apples, and stories from Almaty residents. Dzhandosova intends for the exhibits to change every few months, and the museum will also host various forums, partner with the city’s apple festival, and potentially publish books on apple cultivation. The Alma Museum also acquires new apple varieties developed at the Kazakh Research Institute of Fruit and Vegetable Growing for sampling to museum visitors. These varieties were bred for improved characteristics in modern markets and are given to visitors to showcase what is being achieved in current breeding programs, connecting the future with the city’s rich apple past.
Geography/History
Anel apples were developed in Kazakhstan by the Kazakh Research Institute of Fruit and Vegetable Growing. The variety was bred from a cross between Aport and Starkrimson apples and was included in the State Register in 2022. Anel apples were created for improved disease resistance, winter hardiness, and extended storage properties. The variety is primarily grown in Almaty, Zhetysu, and Zhambyl regions, and is not currently commercially grown outside Kazakhstan. Anel apples are a modern specialty cultivar available in local markets in Kazakhstan. The apples above were sourced through Orbita Market in Almaty and were cultivated in the Almarasan Valley in the Almaty region.
Anel Apples for sale around the world shared on the Specialty Produce App
