This large ribbed apple sports a blush that runs to a deep brick red where saturated. Her small lenticels are pink; you must look closely to find them at all.
My sample, besides the usual cosmetic belemishes, is not in the best shape, with a few bruises and soft spots that are perhaps souvenirs of Tropical Storm Irene. Indeed my first bite was mealy, but fortunately not representative. Priscilla's calyx is closed and the fruit has a faint cidery smell.
Her flesh is on the fine-grained side, though not by much, light yellow with a yielding crunch and some soft mellow flavors. This is what the old orchardists would call sub-acid, which means there is no acidity, but it is also well balanced, which means there is modest tartness as well as sweet.
This is a range well suited to showing off Priscilla's delicate floral flavors. There's also a hint of pear and perhaps ginger, vanilla, and vanilla caramel, which persists into the finish.
This apple recalls Opalescent, an antique variety that I prize, though Priscilla's slightly more tart balance moves her closer (but still not into) the range of vinous flavors. Consequently I was surprised to discover that Priscilla is a modern disease-resistant product of the Purdue Rutgers Illinois cooperative breeding program. I should have paid closer attention to the first three letters of this apple's name.
Priscilla rewards the attentive taster with elegant flavors that are even and pleasing. I should like to repeat this tasting with a better sample, just to give Priscilla her due.