Suncrisp (but early)

The growers around here seem to harvest Suncrisp in mid to late October. All but Nagog Hill Farm, who had these for sale on September 19. 

I asked about this, to be told, Just let them sit for a few days.

I waited a week, but I'm not convinced these were really ready to eat. Read and judge for yourself.

This variety runs to large medium, conical, ribbed, and very firm. The skin is rougher than most, and bright green, with a pale pink blush that covers about 20% of my sample. 

There is a crown of russet radiating from the stem well, and tiny faint lenticels are all but invisible.

Early tastes

At this eating Suncrisp has very firm dense flesh (you've really got to use your jaws!), fine-grained and cream-colored with green highlights. 

There is a decent sweet-tart balance, with sour notes that follow and overpower melon, pear, and ginger; there is also some raw cabbage. (As is often the case, this sounds worse than it is. But it's there.)

I like this, but suspect it really is too early.

Suncrisp boasts an impeccable pedegree: it is a cross between Golden Delicious and the offspring of Cortland and Cox's Orange Pippin. That sound promising, and I will try to snag another in a month or so.

Update: More like a year and a month or so, but well worth the wait. My tasting review is here.