Chiyuki Apples
Estimated Inventory, lb : 0
Description/Taste
Chiyuki apples vary in size depending on growing conditions and seasonal environmental factors, and average 230 to 350 grams in commercial markets. The apples have a round, conical, or oblate shape with a flattened base and broad shoulders. The fruit’s brown stalk is fibrous, semi-thick, and is set in a cavity sometimes filled with textured russet. Chiyuki apples bear a yellow-green base and are almost entirely enveloped in a dark red-purple blush, giving them a saturated appearance. The surface is also waxy, taut, and firm, covered in large prominent white lenticels and patches of rough, textured russet. Underneath the surface, the yellow-white to cream-colored flesh is dense, crisp, aqueous, and coarse with a crunchy, snappy, textured, and succulent consistency. The flesh also exhibits a high resistance to browning and discoloration, allowing it to retain its color for extended periods. The central fibrous core contains several tiny, black-brown seeds. Chiyuki apples are edible raw or cooked once ripe and should feel heavy for their size, indicating their high juice content. The fruits emit a faint fruity aroma when sliced and are known for their refreshing, balanced, sweet, and tangy taste.
Seasons/Availability
Chiyuki apples are harvested in the fall, typically in mid to late October in Japan. Once picked, the apples can be stored for around two months, extending their availability in markets through December.
Current Facts
Chiyuki apples, botanically classified as Malus domestica, are a Japanese variety belonging to the Rosaceae family. The cultivar is a signature apple of the Aomori Prefecture, the region where it was bred, developed, and released, and is known for its unique appearance, balanced flavor, and firm flesh. Chiyuki is the brand name of the apple variety, and its true varietal name is Aori 27. In Japan, Chiyuki apples are a mid-season cultivar famous for their ability to be sliced without discoloration. It is said that Chiyuki apples have lower levels of polyphenols and polyphenol oxidase, which are the main factors behind flesh browning. In common apples, polyphenols and polyphenol oxidase combine when the flesh is cut, triggering a reaction that turns the flesh and juice brown. Chiyuki apples retain their natural coloring for extended periods, and the variety is sold seasonally as a fresh premium apple in Japanese markets to showcase its non-browning properties. Chefs and home cooks seek out Chiyuki apples for use in a wide array of sweet and savory dishes.
Nutritional Value
Chiyuki apples have not been studied for their nutritional properties. Apples, in general, are a source of fiber to aid digestion and contain vitamins B, C, E, and K, which strengthen the immune system, assist in faster wound healing, protect cells against free radical damage, and contribute to energy production. Apples also provide varying amounts of minerals, including copper, magnesium, manganese, phosphorus, potassium, and calcium. These minerals help the body build red blood cells, maintain fluid balance, control nerve functions, and support bone and tooth development.
Applications
Chiyuki apples have a sweet and tangy flavor suited for fresh and cooked preparations. The variety is often reserved for raw preparations, as the flesh retains its natural color without browning or discoloring. Chiyuki apples are commonly grated over salads, sliced and layered into parfaits, or chopped and added to dips. They are also tossed into herb side dishes, mixed into grain bowls, or used as a topping over pancakes and waffles. In Japan, Chiyuki apples are popularly sliced for tarts, galettes, charcuterie boards, and cheese platters. They are also layered into sandwiches or blended into fresh juices and smoothies. Try adding lemon juice to apples in sauces, beverages, and baked goods to create a slightly more complex flavor. The apples are also simmered into jams, jellies, and preserves. In addition to fresh preparations and jams, Chiyuki apples can be used in any recipe calling for apples. The variety can be baked into cakes, pies, scones, and bread, roasted as a savory side, or cooked into apple sauce as a sweet addition to main dishes. They are also pan-fried and caramelized as a rich topping over ice cream or cooked with root vegetables as an accompaniment to pork chops, grilled chicken, or turkey. Chiyuki apples pair well with herbs like mint, cilantro, parsley, and rosemary, as well as flavorings such as brown sugar, vanilla, honey, and maple syrup, and spices like cinnamon, cloves, ginger, and cardamom. Fresh Chiyuki apples will keep for about 10 days when stored in a cool, dry, dark place, but they are best consumed immediately for the best quality and flavor. They can also be placed in the refrigerator’s crisper drawer, but should be partially wrapped or placed in a container to prevent moisture loss.
Ethnic/Cultural Info
Chiyuki apples are recognized for their speckled surface, a trait that led to their signature brand name. In Japanese, the word Chiyuki roughly translates to mean “falling snow” or “thousands of snowflakes,” and this name was given for the many lenticels scattered on the apple’s skin. Lenticels are natural pores on the fruit’s surface that allow various elements, like oxygen and carbon dioxide, to enter and exit the apple. These pores appear like white dots and are much larger on Chiyuki apples than on other commercial types. To embrace their distinct appearance, Chiyuki apples are marketed under a name that highlights their lenticels and distinguishes the variety from other branded apples. Chiyuki apples are immediately recognizable in markets, and the name's image gives the variety a serene, tranquil, and natural beauty.
Geography/History
Chiyuki apples are native to Japan and were developed in the Aomori Prefecture through the Aomori Prefectural Apple Experiment Station, now known as the Aomori Prefectural Agricultural and Forestry Research Center Apple Experiment Station in Kuroishi City. The variety was developed in 1983 through a crossing of pollinating a Kinsei apple flower with pollen from Mahe 7 apples, which have Red Gold, Golden Delicious, and Indian apples in their parentage. Seedlings from this cross were grown, evaluated, and continually selected over several years to identify improved traits, such as reduced discoloration. In 1995, the initial selection process was made under the name 158-32, but this variety was put on hold for continued examination for a few years. Later in 1999, it was discovered that the selection was not prone to browning, even when left overnight, and was chosen again for a possible commercial release in 2004, officially naming the variety Aori 27. After additional selections, Aori 27 was registered as a new variety in 2008 under the brand name Chiyuki and was commercially released, but because the registration fee was not paid, the breeder’s rights protecting the variety expired shortly after its market release. This may have led to the variety being planted in China in 2019 under the name Qianxue, but this is heavily debated, and further investigation is needed to determine whether they are the same apple. Today, Chiyuki apples are still cultivated in the Aomori Prefecture and are sold domestically across Japan through select retailers and wholesalers.
