Gleaming black apples shine like a diamond
IF you’re hoping to put black apples in the Christmas stocking, you’ve left it too late.
Apples come in a range of colours: red, yellow, pink, or green. Red apples get their colour from anthocyanins.
But the rage among apple enthusiasts is the black diamond apple (pictured), a breed of Hua Niu apples.
Native to New Zealand, it was later introduced to China and Tibet where it was developed by the special environment and the grafting technology of the farmers.
Black diamond apples are purple, gleaming, and have a crisp texture. From the outside, the apples almost look like candle wax. They do not need fertilisation and have a resistance to cold and a natural defence against parasites and insects. However, they are very rare because they are planted in the highlands at an altitude of 3 500 metres above sea level.
They must be exposed to much sunlight and ultraviolet light, and these unique geographical features make one apple orchard in Nyingchi the best natural environment for growing black diamond apples.
Only 30% of mature black apples will reach a strict standard of colour compliance and so the total output is extremely low.
Because of its exclusivity and high price, it is not the first choice for consumption among the general public.
Due to the limited production of black apples, Chinese manufacturers have decided to turn them into exclusive gift boxes in the high-end market.
They are mostly sold in gift packages of six or eight apples. They will most likely be infused with black Tibetan colour culture to achieve a brilliant black colour. So if you want one, you have to order long in advance.
— Witness Reporter.