Saturday, July 23, 2016

Devine (Delfloki)

Some unusual flavors commend the apple called Devine (though its variety name is the incomprehensible Delfloki).


They are on the small end of large, tapered and conical. Ribbing is subtle and the calyx is recessed so that the apple teeters on a ring around the base.

"Teeters" because many of these are oddly lopsided. The calyx is wide open, stamens akimbo.

Sunday, July 17, 2016

Cripps Red (Sundowner, Joya)

Mr. Cripps Red, not to be confused with his famous pink sister, is a large well shaped apple with very slight ribbing.

He's a sweet guy, with some interesting flavors.

Cripps Red apple

Red's pretty crimson blush, slightly streaky over yellow green, is accented by striking large light lenticels, widely spaced. The peel is very glossy and almost certainly waxed.

Wednesday, July 13, 2016

Guest market: Marché Saint-Antoine

French markets are like ours. Only different.


At the Marché Saint-Antoine, on the Presque Isle bank of the Saône River in Lyon, the farmers and food artisans set up their stalls six mornings a week.

Sunday, July 10, 2016

Ariane

Ariane apple

Large but not huge, this apple's cheerful orange red blush mostly covers green yellow.

Ariane, another apple from France's National Institute for Agricultural Research, has only slight ribbing and a glossy peel that may be waxed.

Despite having  been in storage for most of a year, Ariane feels very firm in hand. She has small but distinct tan lenticels, some dark with russet.

Saturday, July 9, 2016

The pomacious fruit notches another win

Hummus is healthier than you probably think. And don't ask about the granola bars.

Monday, July 4, 2016

Chantecler (Belchard)

The Chantecler, sometimes marketed under the Belchard trademark, is French. This large apple's mellow yellow color signals Golden Delicious ancestry.

Belchard apple

My samples are oblate with moderate moderate ribs. They sport dark gray brown lenticels and a few small saturated red spots like colored ink drops.

These Chanteclers have a little give, but they have been off the tree since October. They have a promising sweet aroma.

Sunday, February 28, 2016

Pazazz

Crisp and light Pazazz might be a better-balanced Honeycrisp, enjoying similar crunch but without the extreme sugar hit that some find cloying.

New varieties of apples are slow to make it to New England and when they do first appear their availability is limited and they are expensive. In a few years Pazazz will probably come down in price and be sold in supermarkets.

But I do not mind paying more to try a new apple, especially at the end of February.

Tuesday, February 23, 2016

Apples save the planet

If only we could store electricity, we wouldn't waste so much of it or want to burn so much coal and oil and gas for times when the sun doesn't shine and the wind doesn't blow

Now come five scientists who propose developing "cheap and powerful carbon-based active materials for Na-ion batteries." From apples.

Monday, February 8, 2016

A Lady in winter

a Lady Alice apple in the snowThey're available now. But are they any good?

Lady Alice made her New England debut in the spring of 2010, leaving a very favorable impression. I awarded her two stars ("worth seeking") for great texture and rich and unusual flavors.

That this variety needed to sit until March or April to reach her peak was a feature, not a bug; having something this good to bite at that time of year was a welcome treat amid the tired supermarket standards.

Starting in 2011, reports began to trickle in here of this variety for sale in February. Or, I should perhaps say, complaints: blandness, bitterness, a "chemical taste," and general dissatisfaction.