Apple with red pulp


The world of modern agriculture is always looking for new varieties that can arouse the interest of the market and create a new niche.

In the fruit sector this is particularly evident when it comes to what are called superfruits, i.e. particular varieties that contain more nutrients than usually found in “normal” fruits belonging to that category.

One of the most recent and interesting examples is the apple with red pulp, which has as its main characteristic the red colouring both inside and outside the fruit.

Upon seeing these products many consumers react spontaneously and are amazed and surprised, but also interested and curious. These are the reactions that in general represent the ideal conditions for a promising development of an innovative product that is easily recognised.

But is it all appearance or does the apple actually have superior nutritional characteristics compared to the many other varieties on the market?

It’s not easy to give a definitive answer, but certainly in terms of taste there are certainly some obvious peculiarities that make these apples unique.

They generally have a not too sweet and pungent taste, with a hint of berries and a crisp texture and with a very high antioxidant content, up to 30-40% more than an average apple.

In fact, the colour of the pulp is caused by anthocyanins, organic red pigments also present in other fruits that act as antioxidants.



The same colour can vary from fruit to fruit, ranging from a light red to an intense red, sometimes with shading in the shape of a butterfly.

Another peculiarity of these apples is that they don’t turn brown if left exposed to the air like common apples and resist well when cooked.

From a production point of view, the most common varieties are resistant to scab, with very late flowering and due to their marked acidity they are ready for eating only after an adequate period of conservation.

But who “invented” these apples and how many varieties are on the market today in Italy and around the world?

Numerous studies have been going on for decades, but certainly a good part of the credit goes to a Swiss grower named Markus Kobert, who after 20 years of selection and without even a

“drop” of GMOs developed the apple called “RedLove”, launched on the market in 2012. One of its progenitors is an ancient apple with red pulp but no taste.

Today there are many varieties of red pulp apples on the market, but the most well-known besides the RedLove are the Kissabel and the Redmoon.

The latter is the first Italian apple with red pulp and is grown on 100 hectares located in the most suitable areas of South Tyrol and Veneto.

And it is precisely in the province of Venice, in Concordia Sagittaria, where you will find our installations for the cultivation of this incredible fruit, complete with anti-hail coverings and the innovative Kalamita closure system.



It’s so true that innovation spurs innovation, and when new solutions are needed Valente is always on the front lines, leading the way!