Have you ever encountered pale-looking apples in the grocery market and wondered whether these white apples are real?
Find out how these apples retain pale-colored flesh and whether they are widely available.
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What are White Apples and Are They Common?
The white apple is no different from regular ones as they share the same family, but are definitely more appealing.
It lacks deep coloring due to a lack of pigments called anthocyanins and carotenoids that give the fruit its dark color.
- Anthocyanins are water-soluble pigments that give fruits red, purple, or blue colors.
- Carotenoids add orange and yellow colors to fruits, whereas white-fleshed apples have lower β-carotene, lycopene, lutein, and zeaxanthin.
Sometimes, specific genetic mutation and environmental effect results in the absence or reduction of pigments without harming their flavor or nutrients.
Therefore, you might find fruits from one tree paler than the rest, which indicates genetic mutation or environmental effect.
Differences Between White and Regular Apples
White apples are not much different from regular apples but share some stark differences.
|Pale white or creamy
|Pink, red, yellow, or green
|Can vary from sweet to tart
|Flavor varies widely
|Generally low or absent
|Present in varying amounts
|White Transparent, White Winter Pearmain, Gravenstein, Milky Way, etc.
|Red Delicious, Fuji, Granny Smith, Golden Delicious, etc.
|Fresh eating, applesauce, pies, and various culinary applications
|Fresh eating, pies, sauces, juices, and more
|Varies by region and variety
|Comparable in nutritional content to regular-colored apples
|Comparable in nutritional content to white-fleshed apples
|Used in specific recipes
|Used in various culinary applications
Like other apple varieties, white-fleshed apples grow in temperate or alpine regions, such as Northern Europe.
Despite their differences, all apple varieties share similar nutrients and antioxidants.
Varieties of White Apples
Some popular white-fleshed apple varieties include the following.
- White Transparent: It is an early-season apple variety known for its sour flavor used for cooking. Native to North Europe, you can use it for making a sauce.
- White Winter Pearmain: This heirloom variety is not entirely white but has pale skin with mild coloration. An English variety, it has a sweet and slightly sour flavor.
- Gravenstein: The pale fleshed apple originated in the 17th Century around the Pacific Northwest and provides a sweet with sour flavor. You can use it for making sauces and pies.
- White Cloud: A Siberian apple variety is flavorful and displays entirely white flesh. It is a medium-sized fruit that is great for fresh eating.
- White Limbertwig: It comes in various colors, including white-fleshed varieties. Grown in the Appalachian region, it is pretty rare and expensive.
- Ghost Apple: Malus domestica x Ghost is a dwarf cultivar developed by Zaiger Genetics, which is available for growing. It has entirely white flesh and a sweet flavor.
From Editorial Team
Although rare, you can commonly find white apple from specialty or heritage apple orchards and farmers’ markets.
When growing one at home, check with the plant supplier about the specific growing condition.
Most white apple varieties grow in temperate climates with cool temperatures, slightly acidic to neutral soil, and full sun.