Friday, October 23, 2020
Wednesday, October 21, 2020
Today's treat is a new variety from New York's fruit-breeding program at Cornell University.
Its handsome red blush, streaky, russet-blasted, and set off by distinctive light lenticel dots, is complex and pleasing. The underlying yellow, edged with green, shows through to degrees in some regions.
There are patches of russet in the recess around stem and calyx (which is closed).
Sunday, October 18, 2020
Pink Luster, a new variety from Cornell, is conical and ribbed, a cheerful yellow with an uneven dark pink-fuschia blush.
It is tapered and prominently ribbed, has a thick stem in a deep stem well, and is decorated with small light lenticel dots.
Friday, October 16, 2020
Many fine old apples come into their own in October.
Without planning to do so, I've been gorging on four varieties from my home state of Massachusetts.
These are, clockwise from upper left:
Sunday, October 11, 2020
Friday, October 9, 2020
Here you can find more than 300 different varieties described in my opinionated catalog. If that's more than you can chew, you might visit my seasonal guide or my Michelin-style rating system for apples.
Wednesday, October 7, 2020
Before 2009, Autumn Crisp was still an experimental variety known as NY 674.
A local grower planted some and dubbed them "Early Jonagold." That nickname was how I first knew them in 2011.
Since then, the variety has gone mainstream under its marketing name, Autumn Crisp. I saw plenty of them in supermarkets this spring.
The apple I tasted in 2011, despite its virtues, could never be popular enough for that. So here is a revised review (fresh from a local orchard).
Tuesday, October 6, 2020
Go ahead and shake this fall's haul of the exquisite Cox's Orange Pippin.
Some rattle as the seeds inside the apple knock together.
The quality of this year's Cox's is also especially good.
Saturday, October 3, 2020
Thursday, October 1, 2020
Spoiler: the cherry is there. Boy howdy, is it ever.
Since I first tasted Sweet 16 in 2011, I have been searching in vain for its signature flavors, mainly an "in your face" cherry candy. Also, sometimes, almond and anise.
There was a little cherry in the one I tried in 2018, but nothing approaching the intensity and saturation, the unmistakable presence, of the twizzler candy that so many of my readers report. (Check out the comments on those older posts!)
I'm therefore especially pleased to say that my 2020 sample has all that and more.