Cocktails with Fresh apple
Fresh apple is the edible pome fruit of the cultivated apple tree Malus domestica, a species of the rose family.
Taste profile
A fresh, fragrant pome-fruit aroma over a body that combines moderate sweetness with malic-acid tartness, the balance shifting from sweet dessert types to sharp culinary and cider varieties.
How it's used
Used as fresh whole fruit rather than a bottled preparation, it is muddled to release juice and aroma, juiced for a fresh component, or cut into slices as a garnish; its importance scales with how much sits in the glass. Cut surfaces should be treated with an acid before service to keep them from browning.
Substitutes for Fresh apple
Another fresh, raw fruit matching the intended sweet-tart balance; the sugar and tartness can be rebuilt with a neutral sweetener plus a tart source, but the fresh pome-fruit aroma cannot be reproduced from unrelated ingredients, and a cooked or concentrated apple product reads as a different ingredient.
Description
A pome, the apple is a fleshy fruit in which both the ripened ovary and the surrounding receptacle tissue become fleshy and edible. Its flesh is predominantly water and sugar, with malic acid as the principal organic acid; thousands of cultivars vary widely in the balance of sweetness and acidity, from dessert types through sharp culinary and cider varieties.
