Fruit

Flesh

Apple flesh is the white to cream edible pulp between skin and core—the main yield for eating and cooking. Texture ranges from breaking-crisp to soft-mealy; juice and acidity vary by cultivar and storage age. Pectin in many types helps sauces and jams set. Slice for tarts, dice for salads (acidulate to slow browning), cook to fluff for sauce, or hold shape in pies with firm varieties. Oxidative browning starts at the cut surface; lemon juice or syrup slows it. Mealy flesh suits sauce more than fresh slices.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

DriedFresh SlicedPiePureedSauce

Traits

AromaticBrowns When CutCrisp Or SoftEdible PulpJuicyMain YieldPectin VariableSweet-Tart

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 53.4

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.24 mg
Salt 0.01 g
Total Carbohydrate 13.3 g
Dietary Fibre 2.02 g
Total Sugars 9.42 g
Complex / starch 0.96 g
Protein 0.82 g
Water 80.4 g

Detailed nutrients

Energy 53.4 kcal
Water 80.4 g
Carbohydrates 13.3 g
- Sugars 9.42 g
- Starch 0.96 g
- Fibre 2.02 g
Protein 0.82 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 40.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.3 µg
- Vitamin C 2 mg
- Vitamin E 0.32 mg
- Vitamin K 5.3 µg
Minerals 237 mg
- Major Minerals 235 mg
  - Calcium 25 mg
  - Sodium 5.24 mg
  - Potassium 205 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.3 · vitamin-e: 0.32 · vitamin-k: 5.3 ·

Minerals

Sodium: 5.24 · Potassium: 205 · Calcium: 25 · Iron: 1.5 ·

Flesh of Apple: composition reflects this culinary part relative to the whole ingredient.

History

1000 BCE

Cooks distinguished crisp eating flesh from soft cooking flesh long before modern cultivar names.

1800GB

British cookers such as Bramley were selected for flesh that breaks to puree.

1950

Commercial sauce and pie fillings standardised flesh behaviour by cultivar blend.