Apples come in a wide variety of colors, from classic red to green, yellow, and even multicolored varieties. One particularly striking apple is the bicolor apple, which has a mix of red and green coloring on the skin. So what is the name of this colorful apple that displays both red and green hues?
The Story Behind Bicolor Apples
Bicolor apples go by a few different names, most commonly red and green apples or two-colored apples. They have a unique appearance with streaks and blotches of red over a pale greenish-yellow background. This coloring is the result of genetic mutations that cause the apple skin to show both red anthocyanin pigments and green chlorophyll pigments at the same time.
While most apples turn fully red or fully green, bicolor apples have a genetic coding that partially activates the red pigment while allowing some green color to show through in patches. The specific pattern of red and green can vary quite a bit from apple to apple.
So where did these bicolor apples come from? Their origins can be traced back to apple orchards in Japan. Japanese apple growers first cultivated these uniquely colored fruits back in the 1930s. Two of the earliest recorded bicolor varieties were Indo and Shinri Kojiro, named after the orchards that first grew them.
These novel multi-toned apples quickly caught the attention of apple breeders and horticulturists around the world. Bicolor apples were brought to the United States and other countries soon after being developed in Japan. Growers bred new varieties tailored to their local climates and markets.
Popular Varieties of Bicolor Apples
Today there are many different cultivars of red and green apples grown worldwide. Some of the most common varieties include:
- RubyMac – An early season apple with a firm, crisp texture. Scattered patches of dark red cover a greenish-yellow background.
- Autumn Rose – A sweet, juicy apple ripens in late September. It has cream-colored flesh and rose red striping over green skin.
- Scarlet O’Hara – A lovely late season apple with stripes and flecks of pinkish-red covering a yellow-green base.
- CandyCrisp – A refreshingly sweet apple ready for harvest in mid-October. Candy-like flavor with crimson red blended over pale green skin.
- Sunrise Magic – A tangy sweet/tart apple ripening in late September. Dark red streaks pattern its smooth yellow skin.
In addition to these named cultivars, many growers simply market their bicolor apples under the broad label of red and green apples. The specific patterning and hue can vary quite a bit even within the same variety depending on when the apple is picked and weather conditions during the growing season.
Appearance and Flavor
So what does a typical red and green apple look like? While the exact coloring can differ, most will have a golden yellow undertone with blushes, streaks or mottling of red-pink on the skin. The red coloring often appears as bold splashes or thin, delicate streaks over the greenish base.
In some fruits, the red coloring may cover a larger portion of the skin surface, closer to a 60/40 or 70/30 split between red and green. Other apples may show only faint speckles of red over most of the yellow-green background. The mixed red and green skin can have a very eye-catching appearance.
Inside, the flesh of bicolor apples is generally pale white or cream colored. The texture is crisp and juicy with a balanced sweet-tart flavor when ripe. Some people find red and green apples to be slightly less sweet than all red varieties like Red Delicious.
But they make up for it with a more complex, fruity aroma and sharper notes that add interest. Testing different varieties allows you to find favorites with just the right level of sweetness vs. tartness.
Availability
One perk of these colorful apples is their wide harvest window. While individual varieties ripen at different times, collectively you can find fresh red and green apples spanned across much of the fall season. Early apples are ready for picking in late summer and harvest continues through October and even November for late bloomers.
This spreading out of the harvest means you can enjoy months of crunchy, juicy bicolor apples. Grocery stores typically stock them through the late fall and early winter. Some growers have also bred late-ripening cultivars that store well, allowing supplies to last into early spring.
Uses and Benefits
Red and green apples deliver all the same rewards as other apple varieties. Like their fully red or fully green cousins, they provide:
- A good source of vitamin C
- Pectin fiber for healthy digestion
- Antioxidants that support overall wellness
- A tasty, portable snack when you’re on the go
Their eye-catching appearance also makes bicolor apples nice for inclusion in fruit salads, pies, tarts, and charcuterie boards. They work equally well eaten out of hand or incorporated into recipes.
Cooking brings out the hidden apple flavor while softening the texture. Try sautéing sliced red and green apples as a topping for oatmeal or pasta dishes. Baked into an apple crisp or pie, they become soft and aromatic with sweet-spicy notes.
Picking Tips
When selecting bicolor apples at the market or orchard, look for fruits with bright, glossy skin featuring a mix of red and yellow-green. Dull skin or all-green coloring indicates under ripe apples. Premature picking before sugars have fully developed can mean less flavor too.
Avoid apples with browning, wrinkling, bruises or soft spots. Size is not generally an indicator of quality or ripeness. Both smaller and larger apples can be optimally ripe and flavorful.
For the best flavor, allow apples to fully ripen on the tree. Choose local, in-season apples whenever possible. Farmers markets and U-pick orchards are prime places to source freshly harvested bicolor apples at their peak.
Storage
Proper storage after picking helps red and green apples retain moisture and crunch. Aim to eat fresh apples within a couple weeks of purchase for ideal texture.
Keep stored apples in a perforated plastic bag in the coldest part of the fridge. The cool environment slows moisture loss and respiration. Separating fruits into individual bags prevents one spoiled apple from damaging the rest.
Take steps to prevent bruising during storage as damaged spots accelerate spoilage. Apples give off natural ethylene gas that can stimulate ripening of other produce, so keep them away from ethylene-sensitive fruits and veggies.
Signs that apples are past peak ripeness include softening, wrinkling skin, mushy textures and brown spotting on the skin or flesh.
Preserving Bicolor Apples
Beyond fresh eating, there are many ways to extend the enjoyment of a bumper crop of red and green apples:
- Freezing – Diced apples freeze well for using in baked goods, applesauce and other preparations. Toss slices in syrup or ascorbic acid first to prevent browning.
- Drying – Dehydrated apple rings make tasty, healthy snacks. Use a dehydrator or oven on a low setting.
- Canning – Cooked apple chunks or pie filling can be canned in Mason jars for shelf-stable storage.
- Juicing – Press apples into a refreshing cider or juice blend to drink right away or freeze for later.
Even peels and cores can be put to use by turning them into homemade apple cider vinegar, fruit leather or decorative garlands.
Ready to Try Bicolor Apples?
With their unique mix of contrasting colors, red and green apples offer a fun new way to enjoy this popular fruit. Their impressive antioxidant content and versatile sweet-tart flavor make them a healthy snack as well as baking staple.
Keep an eye out for these colorful apples at orchards and farmers markets near you. With so many ways to eat and enjoy them fresh or preserved, bicolor apples are sure to become a new seasonal favorite.
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