Velvet Apples range in color from golden-yellow to orange and purplish-red. They have a darkened, permanent calyx at the stem end, and are covered in tiny, brown hairs. Seedless varieties have a short, squat shape, like a persimmon, whereas varieties with seeds are more rounded. They can develop flat spots due to growing in tight clusters of two to four fruits and can be anywhere from 5 to 10 centimeters wide. The skin is thin and can be tough and bitter and is generally discarded. In some varieties, the skin may have an unpleasant aroma that will dissipate once it’s removed. The white to off-white flesh is crisp when mature and will soften slightly as it ripens. The taste is sweet, and the flavor has been likened to banana-flavored apples or strawberry-mango yogurt with hints of berries and bubblegum. Darker, red fruits are considered sweeter than lighter colored varieties.
Velvet Apples are available year-round with a peak season during the summer months.
Velvet Apples are a good source of calcium and potassium. They also contain vitamins A, C, and B-complex vitamins, iron, dietary fiber, and some protein. Studies have demonstrated that compounds in Velvet Apples offer anti-inflammatory properties.