Wednesday, August 10, 2011

Lodi vs. Gingergold smackdown

Two early-season light-green apples. Lodi (at left) is a small medium, slightly conical and ribbed, with faint green lenticels. In lieu of a blush, the sun-touched region is a shade more yellow.
Gingergold (right) is medium-to-large, a slightly darker hue of Lodi's green. Its shape is similar, with more-prominent ribs ending in distinct bumps at the base.

The lenticels are similarly indistinct areas of a darker green, though on both apples some lenticels are defined by a small dark speck at the center. Gingergold's blush can run to a pronounced streaky orange pink.

Lodi's appearance is more delicate; Gingergold's, more substantial.

In terms of flavor, the opposite is true.

Gingergold, perhaps a bit early, has crisp dense yellow-green flesh with a pleasant but not overpowering tang balanced with sweet. It is refreshing and uncomplicated, with a little spice.

Lodi is not as dense or fine, or crisp or sweet. Its flavor is similar but also sharper and stronger; I suspect many modern palates would not prefer it to Gingergold.

As it turns out, they are very good together, and I found myself alternating bites with pleasure. First Gingergold's lightness made me crave Lodi's more-substantial flavors; then Lodi's tartness accentuated Gingergold's sweet notes.

However, my Gingergold may have been a bit early, which would emphasize the tartness and mute other flavors.

My final verdict: I prefer not to choose. Get both, if you can, and eat them together.


  1. I love the idea of "double-fisting" apples for the sake of flavor perfection. Sort of like having apple with the side of apple.

  2. Library, some of my pairings are surprisingly amiable. See also this unlikely duo.


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