Apples are probably one of the most beloved fruits, and if you enjoy them, you’re likely used to seeing white, creamy fresh on the insides when you bite into one. Seeing green instead can be a little alarming and might put you off your snack.
Green apples are often simply underripe, although an apple can also be green due to its variety, and sometimes due to freezing damage. You should be a little careful about eating unripe apples; they aren’t dangerous, but can cause stomach aches and they are very starchy. A green apple probably won’t be sweet.
In this article, we’ll check out all you could want to know about green apples, whether they are safe, and what to do if you find an apple that is green inside.
Why Is My Apple Green Inside?
If you have bitten into an apple that’s green inside, there is a very high chance that the fruit simply isn’t ripe yet. The vast majority of fruits start off green and gradually turn to a brighter, more eye-catching color as they ripen. This is the plant’s way of telling you that the fruit is ready to eat, and most plants use the same system.
Plants don’t want unripe fruits to be eaten, because the seeds haven’t finished developing. So, they hold back the sugars and make the fruits unappetizing until the seeds have developed (so that the eater can distribute those seeds and allow new plants to grow). Once the seeds are fully developed, the plant releases sugars and color into the fruit, making it brighter so that creatures will see it.
If your apple is green inside but red on the outside, there is a chance that it simply hasn’t finished ripening, even though the outside has changed color. Other potential explanations include:
- You have purchased a variety of apple that is green, and this therefore has a greener inside
- The apple got frozen at some point, damaging the inner tissues, and causing them to stay green even as the rest of the apple ripened
In most cases, however, a green apple is a fruit that hasn’t been given enough time to fully develop. It should ripen over the next few days, but if you have cut into it, you may need to simply use it up or compost it, as the exposed flesh will otherwise go bad.
Should You Eat An Apple That’s Green Inside?
This depends heavily on how green the apple is and how sensitive your stomach is, as well as your personal preferences. Some people enjoy apples that are a little bit green inside, because they have a sharper, tarter flavor, and they aren’t as sticky and sweet as fully red apples. They also tend to be crisper. Other people like sweet apples.
If you are going to eat green apples, it is worth being aware that they tend to have more tannins and acids in them than a ripe apple. These are fine in small quantities, but in large quantities, they may cause stomach upset or cramps, and can leave you feeling uncomfortable. You should therefore be a little careful about eating them raw.
It is also worth noting that apples that are green inside may not have a great texture. Because the fruit isn’t quite ready to eat yet, they often have a grainy quality, and they tend to be quite hard. Some people prefer this crispiness, but many people find it off-putting and unpleasant.
Some people like to cook with green apples because this brings out the sweetness in them. Baked, fried, or otherwise cooked, green apples can be delicious and tender. If you’ve bitten into an apple and discovered it is green inside, consider baking it in your oven or slow cooker, or fry slices to enjoy. This will help you avoid waste.
How Can You Make Sure You Only Pick Ripe Apples?
There is no sure way to avoid picking apples that have a little green in them, but you should keep an eye out for particularly ripe-looking fruits. Those that have a tinge of green on the skins are more likely to have green inside them too, as this indicates that they are only just ripening.
You should select apples with bright red or russet skins, and steer clear of those that have green areas. You can also check the scent; if the apple smells rich and fruity, especially around the stem, it is more likely to be ready to eat.
Conclusion
Apples are generally green inside when they are not quite ripe yet. They should be perfectly safe to eat, even in these cases, but they can be sour and hard. If you’ve got a green apple and you aren’t enjoying it, consider cooking it lightly to release the sugars and make it more palatable.
