That Gala apple you just had for a snack earlier may have been sweet and juicy, but you may not have known that you’ve just consumed a bunch of air. According to Parlee Farms, your average apple is about 25% air in volume, while Healthline reports that the rest of the apple is mostly water. It is thanks to this high percentage of air that apples can float, as it makes them less dense than the water they are put in.
As FineCooking explains, the air in your apple not only helps it float but also provides that satisfying crunch and rich taste you get when you bite into one for the first time. All that air is located between the cells of the apple, like a giant vacuum. As the apple ripens, the cells fill with juice and expand in this empty vacuum of air, meaning there are now more cells than there is air. When you bite into a fresh apple, those inflated cells break and the air is released, giving you that signature crunch and the aroma of the apple while you eat.
While apples that are filled with air may not be the best for cooking, you can find the best type of apple for baking that’s perfect not just for bobbing, but also for cooking amazing apple dishes.
