Not only the apple skins are rich in healthy nutrients, but also part of these nutrients pass into the apple sauce when it is made without peeling the apples. The research articles I found enabled me to validate this hypothesis. I asked myself: if the apple skins colour the sauces, don’t they also make them more nutritious?
Green to red apple color test full#
I have long heard that apple skins are full of nutrients. I replicated the experiment in 2020 with a different mindset. I thought that not only the apple sauces could be attractive and pleasant to the eye, but also that their colours could convey a meaningful message, that of a nourishing product. In 2012, my interest was purely aesthetic. I used apples we picked a fortnight earlier in a conservation orchard of heritage varieties, in which the apples grow, as in ours, without any other human intervention than some maintenance pruning. Would the apple sauce be pink? The pink turned out to be more intense than I expected.Īs for the green apples, we don’t have any in our orchard. I selected those, grown in direct sunlight, of a bright red over around three quarters of their skin. However, one of our trees, probably of the Reine des reinettes cultivar, produces red-orange apples when fully ripe. I didn’t add any to the apple sauces this time. I used apples from our orchard which I knew would make a very yellow and tasty apple sauce. I repeated the experiment this autumn, this time in Cantal, France, with fully organic garden apples.Īs in 2012, I looked for green, red and yellow apples. The skins of the apples coloured the sieved apple sauces and the contrast in colours was even more obvious when the sauces were looked at next to each other.
My 2012 London experiment was conclusive. The yellow, red and green apples became yellow, red and greenish apple sauces.
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