Jazz Apple

(Scientific Binomial Name: Malus domestica)

Jazz apples are a new apple that comes from New Zealand. The cultivar is a cross between Gala and Braeburn apples, both of which were originally grown in New Zealand.

The Jazz apple is crunchy and full of sweet juice. It's flesh is both dense and sweet. In taste tests, consumers have Tasting panels in Europe have prefered Jazz apples over both Braeburn and Gala apples.

Selection Information

Usage: Jazz apples are excellent eaten out of hand as well as in baking. Thanks to their dense flesh they hold their shape well for pies, won't fall apart, and maintain their flavor.

Selection & Storage: Good-quality Jazz will be firm with smooth, clean skin and have good color for the variety - red/marroon colors broken up by areas of green, yellow, and orange. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.

To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F.

Avoid: Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.

Seasonal Information

The Jazz apple is a late maturing variety - which means it won't appear in your local market's produce section until November or December.

Jazz Apple Nutritional Information

Serving Size: 1 medium apple (154g)
Amount Per Serving
Calories 80	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Potassium 170mg	5%
Total Carbohydrate 22g	7%
Dietary Fiber 5g	20%
Sugars 16g
Protein 0g
Vitamin A 2%	Vitamin C 8%
Calcium 0%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.

Apple Tips & Trivia

Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.
Tens of thousands of varieties of apples are grown worldwide
The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.
Three medium-sized apples weigh approximately one pound.
One pound of apples, cored and sliced, measures about 4 1/2 cups.
Purchase about 2 pounds of whole apples for a 9-inch pie.
One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple.