Tuesday, September 25, 2012

Pitmaston Pineapple

I am looking at 3 small apples, all classically shaped with only the slightest detectable ribbing. They are a muted green with a fine network of russet like the craqueleur of an old oil painting.

It's worth clicking on the photo for a close-up.

Two of these have small patches that are smooth and overlaid with a faint coppery orange (perhaps the blush) but mostly Pitmaston has a rough russet texture. All have at least a touch of sooty blotch, a superficial sign of a peel flora that is common on low-spray apples.

Beneath the russet layer some regions are more yellow, and some grayer, than others. The peel smells faintly of sugar and hay.

I try to start each tasting without preconceptions, but it's hard not to expect at least a whiff of pineapple.

Pitmaston's dense fine-grained flesh is pleasingly crisp, a light yellow-white. There are many familiar russet tastes: plenty of cane sugar paired with citric tartness make for an intense flavor combination.

There are fleeting hints of vanilla and pear, and some lingering lemonade after the finish, but no pineapple. So much for the power of suggestion.

Pitmanston Pineapple is nonetheless a superior russet, firm and satisfying.

It's an English variety that dates from the 17th century; the learned Orange Pippin, citing Morgan and Richards' New Book of Apples, has more.


6 comments:

  1. I've read and been told this apple is quite tasty and your blog would indicate that is true. I'm really interested in these less common but tasty apples. Going to add this to the collection next season.

    ReplyDelete
  2. If you can grow russets, this is not a bad choice, though you might also consider some others.

    ReplyDelete
    Replies
    1. What would you consider elite among russets?

      Delete
    2. Not elite, but I generally prefer Golden Russet to Roxbury. Pomme Gris is of very high quality, and a good Ashmead's can be astonishing.

      Do you have a favorite?

      Delete
  3. Not yet, hopefully next year I'll get to taste my first golden russet.   I grafted over 2 trees to 12 different varieties last year and I plan to add maybe 16 more this year.  Basically growing my own in order to try them.  I really value your tasting notes.   When I'm trying to decide what varieties will be added to limited real estate,  I always check to see if Adam has tasted it yet. 

    ReplyDelete
    Replies
    1. What a flattering compliment! Good luck with your trees.

      Delete

Join the conversation! We'd love to know what you think.