 |
This variety only grows at Gould Hill Farm in Hopkinton, New Hampshire, where it originates.
The large and slightly blocky apple is ribbed, with a streaky red blush over perhaps a third of its otherwise spring-green surface.
Green lenticels are not prominent but show as light against the blush and dark elsewhere. Its calyx is quite clenched, and it smells pleasantly sweet-tart.
Kearsarge's flesh is somewhat yielding, a light creamy yellow, medium-grained and reasonably juicy. It has mild balanced flavors: sweet cider and a faint hint of pear.
A very small amount of acidity and a weak bitter note (perhaps from the peel) are enlivening and confer a little spicy character.
Kearsarge is pleasant but unremarkable. To be fair, I should note that I sampled it some two or three weeks after Gould Hill's pick date for this variety.
The flesh oxidizes quickly.
This apple is named for Mount Kearsarge, a 2,937-foot peak visible from Gould Hill.
The oxidizing factor would also be because of early picking. Green apples turn brown remarkably fast.
ReplyDeleteThar is a good point, Alice, generally. In this case I do not think it applies: no telltales of to-early harvesting, plus I bought these in the farm shop of the orchard that originated Kearsarge.
DeletePresumably they know when to pick these!