00:00 The way that apples are stored for retail means that sometimes, in fact more
00:05 often than not, the apple that you're eating off a shelf is at least 12 months
00:08 if not 18 months old. They're stored in carbon dioxide to stop them oxidizing
00:11 and it does mean that an apple in a shop isn't necessarily fresh. When you pick it
00:16 straight from the tree like this you can sit it on your bench for three or four
00:20 weeks without noticing any real sort of deterioration in the fruit. This is one
00:24 of the early season apples, the Akane. I've been told that Akane is Japanese
00:28 for blood red, specifically a deep red, and you can see that they shine
00:32 beautifully in the sun when polished. This is also a really interesting apple
00:37 because it has a more flat profile and they grow on the tree facing each other
00:41 which is one of the reasons why the top is so flat. The earliest season varieties
00:45 do tend to be the sweeter varieties but that's not necessarily always true. But
00:50 we do have things like the early golds, the golden delicious, they all come on
00:54 very early and they're quite famous for being virtually non-tart apples at all.
00:59 The golden delicious also quite famous for being a very good cooking apple, as
01:03 is the royal gala which doesn't crumble in the water. The golden delicious and
01:08 the royal gala both hold their shape when they're cooked so it's good to mix
01:12 them with another variety, perhaps a bell to boz scoop or a granny smith that can
01:16 become quite mushy so that you still have a lovely mouthfeel and a texture of
01:19 a really complex flavor.
01:22 [BLANK_AUDIO]
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