Last update August 19th, 2016.
Apples are the fruit of the tree of the same name.
The apple tree is a deciduous tree that comes from the rose family.
The tree is renown for its sweet and pomaceous fruit.
Apples are grown throughout the world and are the species of the Malus genus
The Malus genus has grown the most fruit of all apple genus’.
There are around 7500 known cultivars of apples.
Apples are grown for many different uses and tastes.
They are eaten raw, cooked and put to industrial use in such ways as the production of cider.
As a result, there is a huge demand for apples around the world because of the huge variety of ways they can be used.
67 popular apple cultivars
Amongst the different varieties of apple that are grown, the most popular are as follows;
Red delicious: This species originated at an orchard in 1880 as “a round, blushed yellow fruit of surpassing sweetness”
Golden delicious: Is a large, yellowish-green skinned cultivar which has a very sweet taste. As a result, it is much sought after as a dessert fruit.
Gala: They are vertically striped or mottled, and are orange in colour. They have a sweet, fine textured, and aromatic taste and because of this, are sold in many grocery stores around the world as a fruit.
Fuji: They are typically round and range from large to very large. They average 75 mm in diameter.
Granny smith: They are light green in color. They are commonly used in pie baking, but can also be eaten raw. Because of their versatility, they are extremely popular as a species of apple.
Honey crisp: Known for their sweetness, firmness, tartness, and their flavor, the honey crisp is known for being an ideal apple for being eaten raw.
Cripps pink: They have a distinctive blush which is mixed with a green “background.” They have a taste that is tart and so are used for cooking.
Braeburn: A species that is firm to the touch with a red/orange vertical streaky appearance with a yellow/green background.
Ambrosia: Has a tender, juicy flesh with a fine, crisp texture.
Aurora: This is a yellow dessert apple. It is harvested mid-season and is medium in size. It is very crisp in texture and juicy, aromatic, and sweet in flavor, and so is tended to be eaten raw.
Autumn glory: This is a hybrid of the Fuji and Golden Delicious apple with a red coloring on a yellow background.
Breeze: This is a crunchy, sweet, aromatic apple that is slow to oxidize/brown and as a result are eaten raw or baked.
Cameo: This apple is a bright red striped over creamy orange, and has a firm and crisp texture with an aromatic flavor.
Cosmic crisp: Has a firm and crisp texture with a sweetness and tartness which makes it a good eating apple.
Jazz: A fusion of Royal Gala and Braeburn.
Jomagold: Has a crimson stripe & blush over a yellow-green background with a creamy pale yellow flesh and tangy-sweet taste and a moderate acidity.
Junami: The skin is red and green, while the flesh is yellow. The flavor of the Junami is sweet, but not overly so. As a result, they are either cooked or eaten raw.
Kiku: Has a striped, ruby-red colouring over a large amount of the outer surface. They have a firm and sweet flavor and so tend to be eaten raw.
Lady Alice: Has a dense and crispy texture and a rich heirloom-like complex flavor, that is sweet with hints of tart.
Opal: Has a distinctively crunchy texture, floral aroma and a sweet, tangy flavor.
Pacific rose: Has a distinctive rosy-red blush and is a natural Gala/Splendour cross.
Pinata: They are stripy red over an orange background. They are crisp and juicy with classic apple flavors with a tropical essence.
Rome: They are rounded, colored red, and very glossy, with a thick skin and firm flesh. They are primarily used for baking, as their flavor develops when cooked.
Smitten: This is a bicolored apple that resembles Royal Gala in appearance and size, but doesn’t split.
Sonya: A very new variety of sweet apple, which is eaten raw.
Swee tango: Has a distinct texture. Swee Tango is a seasonal apple harvested in early fall.
Sweetie: Offers a sweet flavor with mild spice-like undertones. There is a lack of tartness that makes the Sweetie a very sweet apple.
Arkansas black: A long-keeping tart apple from Arkansas, USA – which goes almost black in storage.
Belle De boskoop: A popular old dual-purpose apple from the Netherlands. Because of this, it is used in a variety of ways.
Idared: A sweet, tart flavor with a firm, pale, yellow-green flesh, that is sometimes tinted a rosy pink color.
Gravenstein: Is heavily used as a cooking apple, especially for apple sauce and apple cider because of its tart taste.
Northern spy: This is a green ground, flushed apple that has red stripes where they are not shaded. It has a white flesh which is juicy, crisp and mildly sweet with a rich, aromatic sub-acid flavor and as a result can be eaten raw.
Elstar: One of the best Golden Delicious offspring, the sweet/sharp flavor is more reminscent of Cox’s Orange Pippin.
Pinova: An attractive yellow apple with a pink/orange flush. Crops heavily and stores well. Also known as Pinata.
Winesap: Often known as Virginia Winesap, a tart small apple, and like many US heirloom varieties, keeps well in store. Because of this, it is used a lot in culinary situations.
Cox’s orange pippen: This is the benchmark for flavor in apples – from a good tree in a good year it can achieve exceptional flavor.
Annurca: Has a white pulp, firm and crunchy, a sweet aroma, and a pleasantly acidic taste. As a result, it isn’t eaten raw a great deal.
Pink pearl: They are generally medium-sized, with a conical shape with a bright rosy pink sometimes streaked or mottled with white color
Jonathan: A medium-sized sweet apple, that has a strong touch of acid and a tough but smooth skin.
Antonovka: A group of apple cultivars with a strong acid flavor that have been popular in Russia and Poland.
Bramley apple: A cultivar of apple which is usually eaten cooked because of its sour taste.
Cortland: Has a very white flesh and is an excellent dessert apple due to its freshness of taste.
White transparent: Usually used for cooking because of its sharp taste.
Jonared: Has a bright red color and a classic Jonathan sweet-tart taste. As a result it is used a lot in culinary dishes.
Mutsu: Introduced in 1948 and is a cross between the Golden Delicious and the Indo apple.
James grieve: A savory, juicy apple with strong acidity at first, which then mellows as the fruit matures during September. Because of this, it is used in cooking a lot.
Empire: They are red, juicy, firm, crunchy and sweet which ripen during fall.
Rome: A cooking apple originating near Rome Township, Ohio, in the early 19th century.
Topaz: A cultivar of dessert apple that was developed in Czech republic. A well loved apple because of their friendly taste.
Stayman: A medium-sized, roundish-conic apple that has a thick, greenish-yellow skin covered almost entirely with a deep red blush.
Spartan: Is of medium size and has a bright-red blush, but can have background patches of greens and yellows
Paula red: They are bright red with some yellow and tan spots; the skin often has a dusty sheen.
Macoun: They have a dark red with a purplish flush skin with a very firm flesh that is juicy and snow white. Their taste is sweet with a hint of berry and are sought after because of their unique taste.
Redlive era: They are red on the outside and inside, with a white line in the middle.
Opal: They are a variety of apple produced by crossing Golden Delicious with Topaz.
Zestar: They are round with an average diameter of three inches, and tastes crispy and light. Because of this they are popularly eaten raw.
Melrose: The flesh is creamy white, of firm and coarse texture, and juicy with a flavor is mildly acidic and as a result is a versatile apple.
Ariane: Served as a dessert apple because of its mild pleasant flavour and because of this is well sought after.
Tentation: A new commercial apple variety, also known as Delblush, that was created in France in 1979.
Wealthy: The earliest apple cultivar to thrive in the Minnesota climate.
Reinette du Canada: Has a tart flavor and is mostly used for cooking if picked early and used quickly.
Ribston pippen: The yellow flesh is firm, fine-grained, and sweet with a pear taste.
Blenheim orange: Found at Woodstock, Oxfordshire in England in about 1740. It has been described as a cooking apple because of their tart taste
Kingston black: It is often used in making cider because of its sharpness. Its name comes from their dark red or purple skin.
Newtown pippin: Typically light green, sometimes with a yellow tinge. They have a flesh that is yellow and crisp and a flavor which is complex and tart and so are used for cooking.
Liberty: Has a deep dark red surface color. The flesh is yellowish in color, juicy, crisp, fine with a flavor that is sub-acid and good.
Dabinett: This is a “bittersweet” cider apple which is small, yellow-green in color flecked with red. It is usually harvested in November in the United Kingdom.
So can hamsters eat apples at all?
Let’s take a look at their nutritional data and find out more about them.
In particular, their acidic, water, sugar, fat, salt, phosphorus, and calcium content is of particular interest as far as hamsters are concerned.
Nutritional value per 100 g (3.5 oz)
Energy 218 kJ (52 kcal)
Dietary fiber 2.4 g
Fat 0.17 g
Protein 0.26 g
Vitamin A equiv.
(0%) 3 μg
(0%) 27 μg
Thiamine (B1) (1%) 0.017 mg
Riboflavin (B2) (2%) 0.026 mg
Niacin (B3) (1%) 0.091 mg
Pantothenic acid (B5)
(1%) 0.061 mg
Vitamin B6 (3%) 0.041 mg
Folate (B9) (1%) 3 μg
Vitamin C (6%) 4.6 mg
Vit E (1%) 0.18 mg
Vitamin K (2%) 2.2 μg
Calcium (1%) 6 mg
Iron (1%) 0.12 mg
Magnesium (1%) 5 mg
Manganese (2%) 0.035 mg
Phosphorus (2%) 11 mg
Potassium (2%) 107 mg
Sodium (0%) 1 mg
Zinc (0%) 0.04 mg
Water 85.56 g
As you can see, apples contain a lot of water and sugar content, a hint of salt, fat and phosphorus, calcium, and a little acidic content.
This means different things to each variety of hamster
Syrian hamsters and Roborovski hamsters
Syrian’s and Roborovski hamsters can eat apple in small amounts, cut up so that they can hold the pieces in their paws.
One or two pieces at the most is the recommended portion as apple is high in sugar and water.
Roborovski’s are smaller than Syrian’s so they need smaller pieces of apple than Syrian’s.
Too many pieces will result in a poorly hamster due to their nutritional content
Make sure that they apple is washed thoroughly washed before you feed it to you your hamster.
For both species;
Avoid, feeding apples that are primarily used for cooking and with a tart taste. Apples with a sweet taste and flavor are much better for them.
Winter white dwarf hamsters, Chinese hamsters and Russian Campbell dwarf hamsters
However, Winter white dwarf hamsters, Chinese hamsters and Russian Campbell dwarf hamsters cannot eat apples unfortunately.
Because of the content of apples, they are just too high in sugar for them to eat.
These varieties of dwarf hamster are prone to diabetes and so as a result, foods that are high in sugar will harm them.
What about apple seeds?
Unfortunately, they can’t eat the seeds of apples as they are toxic for them.