Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 277

Apples have been pressed for juice, primarily as the first step in cider-making, for centuries. Commercial juice production in England began in the 1930s and by the 1970s had become a large industry. At this time, most so-called juice was made from concentrate mixed with water. The development of single-variety juices has arisen from a growing interest in the different flavours of apples and from a need to diversify into new markets for agricultural produce. Cox’s Orange Pippin and Bramley’s Seedling, favourite long-keeping English apples, are much used (and often blended together when a single-variety juice is not required); other varieties are pressed when available.