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Tydeman apples are medium in size and have a glossy, dark scarlet skin that can fade to a bright, light green color on the shoulder of the fruit. This medium sized apple has a creamy, white, crisp-soft, juicy flesh reminiscent of its McIntosh parent. Tydeman apples have an extra sweet flavor with a hint of spice.
Tydeman apples are available in late summer into early fall.
The Tydeman apple’s scientific name is Malus domestica. It belongs to the Rosaceous family, along with several other tree fruits such as peaches, pears, and plums. It is also known as Tydeman’s Early Worcester. These apples are classified as dessert apples because they are a type of apple best enjoyed fresh.
Tydeman apples are high in dietary fiber and vitamin C. Vitamin C is excellent for sustaining the immune system and dietary fiber is wonderful for maintaining healthy weight and digestion.
As a dessert apple, Tydeman apples are wonderful in a plethora of raw dishes, such as salads and raw desserts, some of which are listed at the end of this page. They can also be enjoyed on their own.
Malus domestica evolved in Kazakhstan and was brought to Europe by traders. The first mention of apples in Britain was made in 885 C.E. Cultivation of the tree fruit ebbed and flowed throughout the centuries in the midst of invasions and the Black Death. During the industrial revolution of the 1800’s apple growing and breeding became more standardized. Today apples are an incredibly important British crop.
The Tydeman apple was developed in 1928 by Henry M. Tydeman at East Malling Research Station. Tydeman bred his apple from McIntosh and Worcester pearmain. The Tydeman apple was brought to Canada and the United States around 1945.