Kogetsu

Why you should be excited

Kogetsu is a lesser-known Japanese fresh-eating apple that stands out due to its nice balance of sugar and acid.

The story of Kogetsu

It’s strange how the many one-note sweet Japanese-bred apples – led by Fuji – have been promoted relatively widely in the rest of the world, while a much more nicely balanced apple like Kogetsu is virtually unknown.

Here’s a pretty red apple that delivers a pleasant balance of tart and sweet, nicely drawing on the desirable qualities of its parents, Golden Delicious and Jonathan.

Yet, well after 30 years past its introduction, you’re likely to get a “Koget-what?” response if you ask anyone about this variety.

Perhaps we just need to enjoy its pleasant flavour and consider it to be our own little secret.

Kogetsu Facts

Its origins

Bred in Aomori, Japan; 1981 introduction.

Flavour, aroma, texture

The flesh is creamy white with excellent flavour and a good balance of sugar to acid.

Appearance

A medium to large-sized roundish apple that's almost completely red.

When they’re available

Mid-season (usually in early October).

Quality for fresh eating

Very good.

Quality for cooking

Mainly used for fresh eating.

Quality for cider

Not particualrly known for use in cider.

Keeping ability

Good (2 or 3 months when kept refrigerated).