Apple (sour, e.g. gray renet)

Description

Sour apples, like the gray renet, have an intense, refreshing flavor with a distinct acidity and an aromatic, slightly spicy note; the skin is usually green-yellow with a red blush, and the flesh is firm, creamy, and juicy. Thanks to their pronounced structure, they withstand heat treatment well, do not break down easily, and are suitable for both baking and preserves. Apples are low in calories, a source of fiber (including pectin), vitamin C, and antioxidants, which support digestion, regulate cholesterol levels, and have anti-inflammatory effects. In the kitchen, sour apples are perfect for tarts, apple pies, mousses, compotes, meat sauces (especially for pork), salads with cheese and nuts, and cider. They are best stored in a cool (0–4°C), humid, and dark place or in the refrigerator in the fruit compartment, away from products that are highly sensitive to ethylene; avoid damaging the skin, as this accelerates spoilage.