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Rare Black Diamond Apples Hit Market at Rs 500 Each, Creating Buzz Among Fruit Enthusiasts

The black diamond apples hail from Tibet, renowned for their dark appearance and sweet yet tart taste. Read more about them.

Shivangi Rai
These rare apples are called Black Diamond and they are currently only grown in the mountains of Tibet. (Photo Courtesy: Twitter/Massimo)
These rare apples are called Black Diamond and they are currently only grown in the mountains of Tibet. (Photo Courtesy: Twitter/Massimo)

Nature's bounty is evident in the vast array of fruits that grace our world, each offering a unique blend of flavours, textures, and nutritional benefits.

From the exotic tropical fruits of Asia to the succulent berries of North America, our palates are treated to a diverse symphony of tastes. Amid this abundance, rare fruits add an intriguing twist to the culinary landscape.

The black diamond apple, originating from the mountainous region of Nyingchi in Tibet, China, is a true marvel among fruits. With its deep, jewel-like appearance and delightful, sweet-tart taste, this apple commands an astounding value of Rs 500 per piece, making it a rare and sought-after gem.

The exclusivity and scarcity of the black diamond apple contributes significantly to its steep price tag. This unique fruit is exclusively available through high-end retailers in China, and even then, strict limits are imposed on the number of pieces one can purchase. This scarcity factor makes it one of the most challenging apples to acquire.

Adding to its allure is the apple's exceptional sweetness, attributed to its high natural glucose content. The thicker skin gives it a glossy finish and a satisfyingly crunchy texture. Despite its name, the black diamond apple boasts a purple hue and reveals white flesh when sliced.

The secret behind the black diamond apple's distinctive colour lies in the region of its cultivation – the Himalayan town of Nyingchi. Experts attribute the unique pigmentation to the area's nocturnal temperature fluctuations and abundant ultraviolet light. These environmental factors result in a rich, black skin that sets this apple apart.

However, cultivating these apples is no easy feat. The slow-growing process takes approximately eight years for them to ripen, a stark contrast to regular apples that mature in just 2-3 years. The challenging terrain of steep mountain slopes in Tibet poses additional obstacles for farmers attempting large-scale cultivation.

The limited harvesting season, spanning around October, further restricts the availability of these apples, with only about 30% meeting the stringent quality standards and making it to market.

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