The Rubens apple was created in Italy in the mid-1980s as a new breed from the Elstar and Gala apple varieties. As a fine, Ruben red dessert apple, it has enriched the fruit basket and the world of recipes ever since. Learn more about the origin and use of the Rubens apple.
Worth knowing about the Rubens apple
The Rubens apple presents itself in a beautiful shade of red, which gave it its name – “Rubens” is the Latin term for “red”. Like the rubinette, the apple is lightly striped. Strictly speaking, there is no Rubens apple variety, but the name is the brand name. The variety is actually called Civni. She inherited the sweet taste of the Gala apple and the crunchy, juicy flesh of the Elstar apple.
Purchasing and storage
The Rubens apple has its taste straight from the tree: you can enjoy it purely right after the harvest from September or use the Rubens for various apple dishes. Specimens grown in South Tyrol are ready to be harvested and eaten from the end of August, and the fruit is available until around March. To store, place loosely in a dark, cool place. A wooden box in the basement, for example, is well suited. The crisper in the fridge is also an option, but note that apples give off a ripening gas. This can lead to premature spoilage of other types of fruit or vegetables.
Kitchen tips for the Rubens apple
With its beautiful red color, the Rubens apple is a wonderful dessert apple that cuts a fine figure in the fruit basket on the dining table. As with the “parent varieties” Gala and Elstar, you can also bake well with Rubens apples. The repertoire is large and ranges from cakes, muffins, and apples in a dressing gown to sweet and savory delights such as our apple tarte flambée. For the production of applesauce, however, other varieties are better, the flesh of which breaks down easily – such as Boskop and Cox Orange.