Did you know that apples come in a variety of types, sizes and even colors? Of course, the most common ones are the red and green apples which are sold at supermarkets. A new variety—black apples—recently just peaked in popularity.
Black apples are considered rare because they are planted in the highlands, at an altitude of 3500 meters above sea level.
Like other apples, they are rich in minerals and microorganisms, but much tastier.
Also known as the scorpion fruit, the black apple does not need fertilization, resistant to cold and has a natural defence against parasites and insects.
It is a native to New Zealand and introduced to China, where it is planted at Tibet Nyingchi.
Black apples are loved for their crispy texture and sweet taste.
It contains a higher amount of glucose than other varieties of apples, making them a hit after they were first launched. However, due to the low temperature in which they thrive best, their growth rate is also slowed.
The average apple matures in only 2-3 years, with the longest period at 5 years.
For black apples, the maturity takes 8 years or more from the time of planting.
Furthermore, only 30% of mature black apples will reach a strict standard of color compliance. Hence, the total output of black apples is extremely low.
Because of its exclusivity and high price, it is not the first choice for consumption among the general public. Fruit farmers are aware of this, and they too prefer to grow other fruits which have a higher demand.
Due to the limited production of black apples, Chinese manufacturers have decided to turn black apples into exclusive gift boxes in the high-end market. They will most likely be infused with black Tibetan color culture to achieve a brilliant black color. Thus, customers who wish to purchase them must make an order in advance.