Fruit
Green apple
青リンゴ あおりんご aoringo
Also known asaoringo
At its best in Jan, Feb, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Eaten fresh
Eaten with the skin, for a fresh acidity and strong scent.
Salad
Sliced thin and folded in, for colour and acidity.
Tart
It holds its shape through cooking.
Juice
Pressed to a pale yellow-green.
How to choose
Vivid yellow-green skin that feels taut, heavy in the hand, with a good scent.
Storage
Bag and refrigerate. It gives off ethylene, so store it apart from other vegetables.
Main areas
Good to know
The representative variety is Orin, bred in Aomori, whose name means king of apples. Compared with red apples such as Fuji, it is gentler in acidity and stronger in scent. Shinano Gold and Toki are also treated as green apples.
