Empire Apple

Empire Apple

Short intro (for readers): A New York–bred classic (McIntosh × Red Delicious) with a crisp, juicy bite and balanced sweet‑tart flavor. Famous as a “lunchbox” apple—flavorful, fragrant, and holds up well.

SEO title: Empire Apple: Taste, Uses, Season, Storage, and Nutrition
Meta description (120–155 chars): Empire apples are crisp, juicy, and sweet‑tart. Learn verified origin, flavor, best uses, harvest season, storage tips, and nutrition.

Overview

  • Style: Sweet‑tart • aromatic (McIntosh‑like) • crisp
  • Best for: Fresh eating, salads, lunchboxes, pies & crisps (blends), cider
  • Harvest (N. Hemisphere): Mid‑season (Sept–Oct)
  • Storage: Good keeper; stays firm and flavorful in refrigeration

Origin & History

Empire was developed at the New York State Agricultural Experiment Station (Geneva, NY) by crossing McIntosh × Red Delicious (cross made 1945). Released in 1966, it was named for New York, the Empire State. Its goal was to combine McIntosh’s aroma with Red Delicious’s firmness and color—traits that helped it become a U.S. favorite for snacking.

Appearance

Medium size, round‑conic. Skin ranges bright red to deep burgundy, often with fine striping over a yellow‑green background. Flesh is white‑cream, fine‑grained, and firm.

Flavor & Texture

Crisp, juicy, and sweet‑tart with classic McIntosh‑style perfume (vinous/floral). Texture holds well after picking and in the fridge; slices brown more slowly than McIntosh.

Best Uses

  • Fresh eating & salads: Fragrant, holds texture; great for lunchboxes.
  • Pies & crisps (blended): Use with a firmer/tarter apple (e.g., Granny Smith, Braeburn) for structure and brightness.
  • Applesauce: Makes a smooth, aromatic sauce.
  • Cider: Adds aroma and balance to dessert‑apple blends.

Season & Availability

Harvested September into October across the Northeast, Great Lakes, and Pacific Northwest; widely available through fall and winter via cold storage.

Storage & Handling

  • At home: Refrigerate at 32–36°F (0–2°C). Keeps quality for weeks to a couple of months.
  • Quality tips: Choose heavy, firm fruit with uniform red color; avoid soft spots.

Nutrition (per 100 g, apple with skin)

~52 kcal • ~14 g carbohydrate • ~2–3 g dietary fiber • ~4–5 mg vitamin C • ~100 mg potassium.

Buying & Pairing Tips

  • Buy: Firm, weighty apples with rich red color and minimal bruising.
  • Pair with: Sharp cheddar, gouda; walnuts or pecans; cinnamon, nutmeg; citrus zest; maple or honey.

Fun Fact

The name “Empire” honors New York’s nickname, the Empire State, where the variety was bred.

Quick Facts

  • Origin: Geneva, New York, USA (crossed 1945; released 1966)
  • Parentage: McIntosh × Red Delicious
  • Flavor: Sweet‑tart, aromatic (Mac‑like)
  • Texture: Crisp, juicy; relatively slow to brown
  • Best for: Snacking, salads, blended baking, cider
  • Harvest: Mid‑season (Sept–Oct)
  • Storage: Good keeper in refrigeration

Optional Blocks for Your Page

Tasting Notes (callout box):
Crisp and juicy with a McIntosh‑like perfume and a clean sweet‑tart finish.

Best Uses (bullets): Fresh eating • Salads • Pies & crisps (blends) • Applesauce • Cider blends

Kitchen Tip: For pies with tender flavor plus structure, pair Empire with Granny Smith or Braeburn.

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