The Anna apple is an early season variety and a relative of the Golden Delicious.

The skin of the medium sized Anna apple is green to yellow in color with a red blush. Its flesh is crisp and creamy white with a balanced sweet tart flavor.

Nutritional Value

Anna apples contain a trace amount of vitamin A and B as well as some iron, calcium and phosphorus. They are a good source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and promote healthy digestion.

Serving Ideas

An all purpose variety, the Anna apple can be used cooked or raw and in both sweet and savory preparations. Layer slices in tarts and pies, chop and add to stuffing or slow cook to make sauces and soups. Diced Anna apple will add sweetness and moisture to cakes, muffins and breads. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers.

Geography/History

The Anna apple was first developed in Israel in the 1950's at Kibbutz Ein Shemer by Abba Stein. It was developed to be a low chill variety and thrives in moderate climates where the fall and winter months rarely drop below freezing. They thrive in apple growing regions of the Southern United States, particularly California and Texas.

Seasons/Availability

Anna apples are available during the early to mid summer months.