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Sunrise apples are medium to large in size. This apple has a pale yellow background with bright red stripes morphing into a covering blush that envelopes over half of the overall apple skin. Sunrise apples are best eaten fresh, and offer a crisp texture, high juice content, and a bright white to cream colored flesh.
Sunrise apples are available in late summer and early fall.
The name Sunrise was originally associated with an apple variety grown in England during the Victorian era. However, because of the lack of information known about the specific variety, the name Sunrise is now being used to differentiate a modern variety. This modern variety was developed in the late 20th century at the famous Summerland Research Station in Canada. The Sunrise apple has the parent varieties of a McIntosh, Golden Delicious, and a non-patented apple variety that is believed to be the influence of early season ripening.
Sunrise apples are a wonderful part of a well-rounded diet and are rich in vitamin C and dietary fiber. Dietary fiber helps to lower cholesterol and also helps with digestion.
Sunrise apples are best eaten fresh, either plain or in a raw salad or dessert. They can also be baked and made into applesauce.
Apples originated in Kazakhstan, arrived in Europe by way of the Middle East, and were introduced to Canada by the French explorer Samuel de Champlain. They were planted throughout the country by the pioneers who at them raw, cooked and baked with them, dried them for winter food, and also processed them into cider.
The sunrise apple was bred by the Summerland Research Station Apple Breeding Program in British Columbia. The apple is the result of a triple cross between the McIntosh, golden delicious, and an unnamed cultivar.