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Silken apples are medium sized with porcelain yellow, cream-colored skin with the occasional light pink blush on the side most exposed to the sun. There is some russeting (rough skin) in the stem bowl. This apple has vibrant white flesh that is firm, crisp, juicy, and aromatic. Silken apples are known for their sweet flavor and moderate acidity.
Silken apples are available for a short season in the late summer.
Silken apples are an early season, dessert variety. They were developed in Canada as a cross between Honeygold and Sunrise apples. The hybrid Malus domestica variety is known for its translucent skin, sweet flavor and crisp texture.
Silken apples are marketed as a dessert apple, likely for their sweet flavor and crisp texture. Silken apples hold their shape when cooked. Thinly slice Silken apples for pies and tarts or dice and mix into muffins. Silken apples keep for up to three weeks when stored in a cool environment.
Silken apples were developed at the Pacific Agri-Food Research Centre in Summerland, British Columbia in 1982. The variety wasn’t introduced into the market until 1999, after much testing, reviewing and market research. Silken apples are not available in many areas and are primarily grown in small orchards.