The main difference between candied apples and regular apples is their internal structure and texture. Sugar apples, as the name suggests, have a sweeter flesh in the center than regular apples. This sweetness is usually due to the greater concentration of sugars and other flavor compounds inside the apples during ripening. The flesh of sugar apples may also be softer and juicier.
Regular apples, on the other hand, may not have such a pronounced "sugar heart" characteristic, and their sweetness and texture may be more evenly distributed throughout the pulp. Common apples come in a variety of varieties, including different flavors from sour to sweet, and different textures from crisp to soft.
It is important to note that "sugar apple" is not the official name of a particular variety, it may be a colloquial description of some specific variety or ripe apple. The definition of "candy apple" may vary from region to region.
In addition to the differences in taste and sugar content, another difference between sugar apples and regular apples may be in appearance. Some sugar apples may have a faint golden or brown color in the center of the flesh when ripe, which is the result of the accumulation of sugars and other nutrients. However, not all candied apples have this noticeable color change, depending on the specific variety and growing conditions.
Common apples may be more varied in appearance, ranging in color from green to red, with no noticeable change in central color. There are many varieties of common apples, each with its own unique flavor and use, such as cooking, baking, or raw food.
Finally, candy apples may be more common in a particular season or region, while common apples are available year-round** and are more diverse. When choosing apples, in addition to considering personal taste preferences, you can also choose the right variety for your specific use, such as making apple pie, salads, or eating them straight.