Nothing like a firm, sweet tart

[pokerfan]

... apple. Your favorite variety?



Honeycrisp (Malus domestica 'Honeycrisp') is an apple cultivar developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center at the University of Minnesota, Twin Cities. Designated in 1974 as the MN 1711, and released in 1991, the Honeycrisp, once slated to be discarded, has rapidly become a prized commercial commodity, as its sweetness, firmness, and tartness make it an ideal apple for eating raw. The Honeycrisp also retains its pigment well and boasts a relatively long shelf life when stored in cool, dry conditions.

[gratuitous]

1. Too sweet, too plastic

Gimme a good Fuji or Jonathan apple, preferably from somewhere in the Hood River or Wenatchee valleys. Now THAT's an apple!

[pokerfan]

4. Plastic?

Did you get some coated with wax? I will grant you the Hood River and Wenatchee valleys but I think the best apples in our region come from the upper Okanagan valley.

[fegi052li]

7. I agree

Fuji apples taste the best

[GoCubsGo]

2. Golden Delicious, Ginger Gold, Johnagold, and all their hybrids.

They have to be RIPE, however. None of this picked-while-still-green stuff, which, unfortunately, seems to be the norm for these varieties lately. Golden Ds are great for both eating and baking. I prefer them for eating, but I'll use 'em in pies, too.

[MorningGlow]

3. Empire for me

Haven't seen any yet this year, though. Getting itchy!

[geardaddy]

5. Pink Lady, MacIntosh, Honeycrisp.

[Arugula Latte]

6. Your subject line is innocent but somehow sounds filthy.

:evilgrin:

[pokerfan]

9. Now how did that happen?

:shrug:

[bluedigger]

8. Those are good, too.

Macintosh for eating raw, Golden Delicious for pies.

[Bake]

10. Is it sweet, or is it tart? Which is it?????

:hi:

Bake