The Origin Story of the Red Delicious Apple
To understand which fruit is known as red delicious, one must journey back to a serendipitous discovery in the 1870s. On a farm in Peru, Iowa, a Quaker farmer named Jesse Hiatt found a random apple seedling growing in his orchard. Initially viewing it as a nuisance, he repeatedly cut the tree down, but it stubbornly regrew. After the third time, he allowed the persistent sapling to mature. The fruit it bore was a red-and-yellow striped apple with an appealing, sweet flavor, which Hiatt named the 'Hawkeye'.
In 1893, Hiatt entered his creation into a contest held by Stark Brothers Nurseries. When the nursery's president tasted it, he reportedly exclaimed, "My, that's delicious!" and bought the rights to the apple, naming it 'Stark Delicious'. The apple's name was officially changed to Red Delicious in 1914 to distinguish it from the newly acquired 'Golden Delicious' apple, also marketed by Stark Nurseries.
Breeding for Appearance Over Taste
The Red Delicious became a powerhouse in the American apple industry for nearly a century, valued for its striking appearance and long shelf life. However, this commercial success came at a cost. Over decades, growers focused on genetic 'sports'—mutations on individual branches—that resulted in a more consistently dark red color, a trait highly prized for marketing. In this process, the genes that contribute to complex flavor profiles were inadvertently phased out. The emphasis was on a visually perfect, durable apple that could withstand long-distance transport, rather than on taste. This shift led to the modern perception of the Red Delicious as a mealy, bland apple with a thick skin, a stark contrast to the fruit's flavorful origins.
Characteristics of the Modern Red Delicious
- Appearance: Distinctive bright to deep red skin, often with a glossy sheen. The apple is medium to large in size with a tall, conical shape and five prominent bumps at its base.
- Flavor and Texture: The flesh is creamy white, mildly sweet, and sometimes described as tasting of over-ripe melon. The texture is fine-grained, but can be mealy and soft, especially after storage. The skin is often thick and chewy.
- Culinary Uses: Due to its soft texture when cooked, Red Delicious apples are not ideal for baking, where they break down easily. They are best suited for fresh preparations that utilize their mild sweetness and crispness (when fresh). These include salads, slaws, or simply eaten out of hand.
Red Delicious vs. Other Popular Apple Varieties
| Feature | Red Delicious | Gala | Honeycrisp | Granny Smith |
|---|---|---|---|---|
| Origin | Iowa, 1872 | New Zealand, 1930s | Minnesota, 1991 | Australia, 1868 |
| Appearance | Deep red, conical shape with five bumps | Red and yellow stripes; smaller size | Mottled red and yellow skin | Solid, bright green |
| Flavor | Mild and sweet, low acidity | Mild and sweet, pear-like notes | Crisp and juicy, balanced sweetness and tartness | Very tart, crisp, and hard |
| Texture | Fine-grained, can be mealy; thick skin | Sweet, juicy, and soft | Exceptionally crisp and juicy | Hard and crisp |
| Best For | Fresh eating, salads | Fresh eating, salads | Fresh eating, baking | Baking, sauces |
| Antioxidants | High in anthocyanidins | High in polyphenols, particularly catechin | Excellent balance of flavor and texture | High in flavonoids |
The Role of Red Delicious in Modern Breeding
Despite its fall from grace in the fresh-eating market, the Red Delicious remains an important cultivar for breeders. Its attractive red color and some of its resilient growing characteristics have made it a parent to many other successful varieties, such as Fuji, Empire, and Cameo. This legacy underscores its enduring genetic influence on the modern apple landscape, even as consumer preferences have shifted towards apples that prioritize flavor and texture. The cultivar continues to be heavily exported to international markets where its appearance and durability are still prized.
Conclusion
The fruit known as red delicious is the Red Delicious apple, a cultivar with a compelling story of rise, transformation, and modern legacy. From its humble origins as the 'Hawkeye' seedling in Iowa, it was commercially bred to prioritize visual appeal and shelf life. While this process led to a decline in its eating quality for many, it secured its place as an icon of the American apple industry and a significant parent in modern breeding programs. Its culinary use has also evolved, best reserved for fresh salads rather than baking, a testament to its unique characteristics. Wikipedia provides further information on the fascinating evolution and genetics of the modern apple, showcasing the Red Delicious's role.
How to Select and Store Red Delicious Apples
When buying Red Delicious apples, look for fruits with a deep, even red color and no signs of bruising or soft spots. The skin should be taut and glossy. For optimal crispness, it is best to choose locally grown, fresh-picked apples. When storing, keep them in the refrigerator's crisper drawer, preferably in a plastic bag, to help them maintain their texture and prevent them from absorbing odors. They can keep for several weeks under proper refrigeration.
Fun Facts About Red Delicious Apples
- The original 'Hawkeye' apple was more bi-colored and striped, unlike the solid red we know today.
- The original Hawkeye tree was destroyed in a blizzard in 1940 but a marker commemorates its location in Iowa.
- Red Delicious has a higher antioxidant content, particularly anthocyanidins, than many other apple varieties, concentrated mainly in its skin.
- A medium Red Delicious apple provides a significant portion of daily fiber needs.
