Last Saturday I wandered around Julita farm in Sörmland – the beautiful monastery ruins with the small bell tower and its rolling gardens – and was greeted by one of those smells that usually only exist in September: freshly squeezed apple juice, golden and a little cloudy in that authentic way. The woman behind the table, Charlotte Sommarin – surrounded by rows of bottles and a sign about ”Small-scale fruit growing in Central Sweden” – offered me a glass. I was absolutely delighted by the taste. Sweet, sour, a little bit of zest. Not at all like the shiny, filtered apple juice that you usually find in the grocery store.
That encounter made me want to know a little more about the apple itself. So here's this week's Wednesday flow – just the right amount of geekiness, just the right amount of juice, just like the drink.
The association behind small-scale apples
Behind the table stood a representative of a network of small-scale fruit growers in Central Sweden – ordinary garden owners, farms and apple enthusiasts who together cherish old, local apple varieties. Many of the trees in their orchards are decades old, grafted from varieties that would otherwise have risked disappearing completely. It is exactly the kind of movement that warms my heart: no large-scale production, no transport marathon – just trees, hands, love and patience.
Julita Farm itself is a fitting place for such a meeting – the farm has a long history of pomology and fruit growing, with a garden where old Swedish varieties have been left to stand for generations, rather than being cleared away in favor of more ”practical” trees. Walking under the apple tunnel there, with branches arching with fruit overhead, almost feels like stepping straight into the 19th century.
Through associations like the one I met, the Swedish apple tree is kept alive. Sweden has historically had hundreds of local varieties, many linked to a single region or even a single farm. Names like Åkerö, Gravensteiner, Signe Tillisch and Sävstaholm have followed generations of Swedish gardens – flavors that you rarely find on a regular store shelf.
Swedish apples versus foreign apples – what's the difference?
The journey. A Swedish apple picked in September could be in your fruit bowl the same week. An imported apple – often from countries like South Africa, New Zealand, Poland or Italy – has sometimes traveled thousands of miles, and may have been in cold storage for several months before it reaches the shelf. This affects both the climate footprint and the taste.
The varieties. The trade often rewards a few varieties that are uniform in shape, resistant to transport and have a long shelf life – Royal Gala, Golden Delicious, Pink Lady. Swedish local varieties are rarely as ”perfect” on the surface, but they often win big in terms of taste, acidity and that little twist of sweetness that makes every bite a little unexpected.
The cultivation method. Small-scale Swedish growers, like the association I came across, often tend the trees without heavy spraying, focusing on biodiversity in the garden rather than maximum yield per hectare.
The environmental footprint. A Swedish apple grown and sold locally generally has a significantly smaller climate footprint than an imported apple – both in terms of transport and storage.
Neither is ”wrong” – but there is something nice about choosing the apple that grew closest to you, from a tree that may have been there for fifty years.
The nutrition in the apple – more than just ”an apple a day”
The apple is a real little nutritional bomb, despite its simplicity:
Fiber – especially pectin, which benefits the intestinal flora and provides a pleasant feeling of satiety
Vitamin C – mostly found just under the peel, so feel free to eat the apple with the peel on
Antioxidants – especially quercetin and catechins, which are found in the peel and which research has linked to cardiovascular health
Potassium – good for fluid balance and blood pressure
Low calorie content, high water contentl – an apple is about 85 % water, making it both thirst-quenching and filling
A little tip: don't peel the apple if you can avoid it. The peel often contains more than half of the apple's total fiber and antioxidant content.
Autumn recipe: Baked apples with oats, cinnamon and walnuts
A simple, nutrient-dense and really cozy fall recipe – perfect dessert or breakfast, and super gentle on blood sugar compared to a classic apple pie.
Ingredients (4 servings):
– 4 firm apples (preferably a local Swedish variety with a little acidity – e.g. Åkerö or Gravensteiner)
– 2 tablespoons (2 tbsp) oatmeal
– 2 tablespoons (2 tbsp) coarsely chopped walnuts
– 1 teaspoon cinnamon
– 2 tbsp raisins or dried cranberries
– 1 tablespoon (1 tbsp) honey or maple syrup
– 1 tablespoon (1 tbsp) butter or coconut oil
– A pinch of sea salt
Do this:
1. Preheat the oven to 180°C (350°F).
2. Core the apples from the top with a knife or corer, but leave the bottom intact so that the filling remains.
3. Mix the oatmeal, walnuts, cinnamon, raisins, honey, butter and salt in a bowl to make a sticky filling.
4. Fill each apple generously with the mixture.
5. Place the apples in an ovenproof dish with a little water in the bottom (about 1 cm) so they don't dry out.
6. Bake for 25–30 minutes, until the apples are soft but still hold their shape.
7. Serve lukewarm, preferably with a dollop of Greek yogurt or vanilla quark.
Simple, smells lovely throughout the house, and feels like a hug.
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So the next time you're standing at a market table and are offered a glass of freshly squeezed apple juice – taste and enjoy. Behind every bottle lies a tree, a garden and often an entire association's love for the Swedish apple.
When You, from garden to your stomach.