The best apples are a blend of sweet and tart. (Photo: Esopus Spitzenberg ; also shown: Opalescent .) These apples are in or near the sweet spot where the tension between sugar and tartness is perfectly balanced and the flavors sing. ¶ The old pomologists used the term "subacid" to describe an apple that had some acidity in the mix, but which stopped just short of being predominantly acid.
An amateur explores the pomaceous fruit