There are thousands of apple varieties worldwide that differ in taste, size, harvest yield, but also in color. In this list we have compiled 12 of the most popular green apple varieties in Germany.
In a nutshell
- most green apple varieties with sun-induced red tones
- mostly sour in taste
- large green apple varieties with high, regular yields are the most popular
- divided into summer, autumn and winter varieties
Table of contents
- Green summer apple varieties
- Green autumn apple varieties
- Green winter apple varieties
- frequently asked Questions
Green summer apple varieties
helios
The light to yellowish green apple variety Helios is very popular as a fresh fruit and is particularly characterized by its high resistance to typical fruit tree diseases and pests as well as its enormous winter hardiness down to minus 35 degrees Celsius.
- Size: small to medium
- Taste: sweet, slightly acidic
- Crop yield: high
- Harvest and eating maturity: August; early to late August
- Shelf life: bad, maximum three weeks
clear apple
The greenish-yellow to light green clear apple is probably the best known summer apple and convinces with a pleasant acidity and its medium-firm pulp. Unfortunately he will dessert apple but also quickly soft and floury.
- Size: medium
- Taste: sour, mild aroma
- Crop yield: high, regular
- Harvest and eating maturity: mid-July to August; mid to late July
- Shelf life: poor, around two weeks
Green autumn apple varieties
Gehrer's Rambour
This green apple variety with red coloring on the sunny side is a traditional example that is robust and resistant to diseases and pests.
- Size: large
- Taste: sweet-sour, slightly increased acidity
- Crop yield: very high, regular
- Harvest time and maturity: mid-October to early November; October to December
- Shelf life: bad, maximum three weeks
Graham's Jubilee Apple
This autumn apple is one of the very old apple varieties, which appears yellow-green when ripe for harvest, with an occasional orange-red appearing on the sunny side. This apple tree does not cope well with late frost.
- Size: larger than average
- Flavor: sweet, moderately juicy
- Crop yield: high, fluctuating regularly
- Ripeness for harvest and consumption: mid-September to mid-October; September to January
- Shelf life: medium, maximum until January
Jacob Lebel
The yellow-green Jakob Lebel is an old cultivated apple variety that falls under the strong-growing bushes. The apples have a fluffy consistency and have a fruity, intense smell.
Source: User: Markus Hagenlocher, Jacques Lebel, Edited from Plantopedia, CC BY-SA 3.0
- Size: medium to large
- Taste: pleasantly sweet and sour, very aromatic
- Harvest yield: medium, 2-year rhythm
- Harvest time and maturity: mid-October to mid-November; October to December
- Shelf life: good, up to three months, but tends to pit
Tip: The green apple variety "Jakob Lebel" requires a pollinator variety. The clear apple is particularly suitable for this.
Green winter apple varieties
crack apple
The Gacksapfel is a local, tried and tested, very juicy, green wild variety with reddish marbling on the sunny side. It is equally popular for fresh consumption and further processing, especially for wine production.
- Size: medium
- Taste: juicy, sour
- Crop yield: alternately low and high every two years
- Harvest time and maturity: late September to mid-October; November to April
- Shelf life: very good, until April
Golden Delicious
The green and yellow Golden Delicious is a real classic. This green apple variety is preferred because it is very crunchy and juicy and a great source of pollen for insects, although it is slightly susceptible to scab.
- Size: medium to large
- Taste: sweet, light anise aroma, low in acidity
- Crop yield: high and regular
- Harvest time and ripeness for consumption: September to October; October to March
- Shelf life: good, until March
Granny Smith
The green to yellow-green Granny Smith winter apple is one of the best known sour apple varieties. Nevertheless, it has plenty of healthy ingredients, firm flesh and a low susceptibility to apple scab.
- Size: medium
- Taste: sweet, intense acidity, refreshing
- Crop yield: high, regular
- Harvest time and maturity: late October to early December; January to mid-April
- Shelf life: excellent, long storage required for aroma
Green boskoop
This is a well-established, large-growing green apple variety that is on the list of resistance to apple scab and fruit tree cancer is at the top. But there is minimal susceptibility to fire blight and core rot.
- Size: large
- Taste: intensely aromatic, sour
- Crop yield: medium-high
- Harvest time and maturity: mid-October to November; December to March
- Shelf life: good, until March/April
Tip: The green Boskoop is because of its high acidity, which is reminiscent of a good wine, ideal for baking suitable.
Jonagold
The Jonagold shows itself with firm flesh and a greenish-yellow skin when it reaches harvest maturity, which can be slightly reddish on the side exposed to the sun. This green apple variety is one of those on the list that is low in pollen, which is good for allergy sufferers but a disadvantage for many insects.
- Size: medium
- Taste: sweet, low acidity
- Crop yield: high but irregular
- Harvest time and maturity: September to October; November to May
- Storability: excellent, September to May
ontario
With a yellowish-green skin, an enormously juicy flesh and this is one of the few green apple varieties on the list that also thrives in areas with late frosts. This green apple variety is easily susceptible to fruit tree cancer, which is why appropriate precautionary measures should be taken.
- Size: very large
- Taste: intensely aromatic, sour
- Crop yield: high with annual thinning
- Harvest time and maturity: mid-October to mid-November; December to May
- Shelf life: good, until May, at least two months for full aroma after harvest
Rhenish winter rambur
The yellow-green, lightly dotted and red-striped Rhenish winter rambur impresses with its firm flesh and versatile usability. It is one of the oldest apple varieties in Germany and is still slightly susceptible to mildew.
- Size: large to very large
- Taste: very sweet, low acidity
- Crop yield: alternately low and high
- Harvest time and maturity: mid-October; December to May
- Shelf life: good, until March
frequently asked Questions
Compared to the green peel, the red apple peel is significantly richer in antioxidants, the free ones Bind radicals and consequently have a positive effect on the natural aging of the skin, but also promote it vessels are. Red apples also often contain more vitamins. Nevertheless, green apple varieties, such as those from the list above, are also very healthy.
That depends on the fructose content. From very sweet varieties, such as the Rheinische Winterrambur, you should eat less than of sour ones, for example. In principle, it can be said that two apples a day are more beneficial to the body than harmful.
Due to their pressure sensitivity, apples should be stored side by side and best in a cool and dark place. In the case of longer storage, it is advisable to place a foil over it, because this collects the rising carbon monoxide and at the same time it is absorbed reduced oxygen content, which slows down the aging/ripening process of the stored apples and the storage period extended. In addition, there should be high humidity and good ventilation to avoid mold and rot.
