Apples are one of the largest and most valuable fruit crops in Michigan, bringing in over $100 billion to Michigan’s economy annually. This year the Michigan Apple Committee announced the crop estimate to be at $25.9 million bushels.
Diane Smith, the Executive Director for the Michigan Apple Committee says heavy rain recently has helped the apple crops, along with summer heat which helps increase the size and benefits the flavor.
“We have a lot of different things that kind of help the flavor here in Michigan. Of course, our soil plays into it, but we also had the weather in Michigan. We have warm days in the summer, we have cool nights in the summer, and it lends to just creating that better flavor.”
Apple growers don’t rely on irrigation so much because of Michigan’s rain, as well as the planning that goes into apple crops.
“We have high density plantings, so they can just plant more trees per acre which just allows for more production. We do that with some training systems. So, they have some trellis type systems that they tie the trees up, not unlike kind of what you might see from grapes, but on a much larger scale. It really allows all the apples to really get the right amount of sun because you’re controlling the growth of the tree. Our growers can be very forward thinking in that, and I would say they are with not only that, but also a variety mix. It takes some thought and planning now for that because at the time you’re in full production, it can be 5 to 7 years.”
There’s been a significant trend increasing the popularity of specialty ciders. Smith explains how they’re meeting that demand.
“One thing that is great for any cider, whether it’s hard cider or sweet cider, is that you have a good mix. They need to use many different varieties to get kind of that mix that they like for the flavor. And, luckily, here in Michigan, we grow a lot of different varieties so that’s really helpful. We even have some growers that grow specific varieties so that they can get the variety that they’re looking for year after year.”
Speaking of new varieties, Evercrisp is a new one in Michigan. Smith explains where it came from.
“The variety is a mix between a Honeycrisp and Fuji; and so it’s kind of got the best characteristics of each of those varieties. You know Honeycrisp is probably the number one talked about variety with us, but it is a bit of a diva. So, having another apple that has those characteristics but yet doesn’t have some of the sensitive hand holding that has to happen with the with the Honeycrisp is great for us. Evercrisp is a great, nice, hard variety and the best thing about it is it comes out of storage even better than it went in.”
Apples have 365 days of consumption with hearty storage characteristics.
“We like to have that year-round shelf space so that you know people don’t forget that we’re here and that we have great apples.”
Smith’s favorite recipe may not be what you think. She details some savory dishes with apples.
“We have this one recipe that I absolutely love and it’s for an apple salsa. It is really good! And that’s not a sweet salsa. Sometimes those fruit salsas are of the sweet base. It is more savory and it is really good… We also have some apple meatballs that are really good. I mean those are incredible!”
