When it comes to cider apples, the answer to whether you can eat them or not is a resounding “no”. Cider apples, also known as ‘spitter’ apples, are apple varieties that are not meant to be consumed straight from the tree. These apples are specifically grown and cultivated for one purpose – the production of delicious and flavorful cider.
Why can’t you eat cider apples? Well, the taste of raw cider apple varieties is far from pleasant. These apples are known for their incredibly tart, sharp, and bitter flavors. If you were to take a bite out of a cider apple, you would quickly realize that they are not meant for direct consumption. The intense acidity and bitterness would most likely leave you with a less than enjoyable eating experience.
However, that doesn’t mean cider apples are completely useless. In fact, they play a crucial role in the production of cider. Cider makers specifically select and use certain varieties of cider apples to create a well-balanced and flavorful drink. These apples are chosen for their unique qualities that contribute to the complex flavors found in cider.
One common misconception is that all apple varieties can be used interchangeably for cider production. While it’s true that some apples can be dual-purpose and suitable for both eating and cider-making, cider apples have specific characteristics that make them ideal for creating high-quality cider. These characteristics include high levels of tannins, acidity, and sugar, which are essential for the fermentation process.
There are several different types of cider apples, each with its own unique flavor profile. Bittersweet apples, for example, are known for their rich tannins and low acidity, adding body and complexity to the cider. On the other hand, bittersharp apples have high acidity and moderate tannins, providing a tart and tangy flavor. Sweet apples, such as dessert apples, are also used in cider production to balance out the sharpness and add sweetness.
To obtain the best cider, cider makers often use a combination of different apple varieties, carefully selecting each one to achieve the desired flavor. This blending process allows them to create a well-balanced cider that appeals to a wide range of palates.
In conclusion, while cider apples are not suitable for eating raw, they are an essential ingredient in the production of cider. These apples are specifically grown and chosen for their unique qualities that contribute to the complex and delicious flavors found in cider. So, the next time you come across a cider apple, remember that its true purpose lies in crafting that refreshing and flavorful glass of cider.
