Lucy Glo was the tangy one, Lucy Rose the sweet.
Or so they say. Today, we'll see.
Lucy Glo is named for the way its peachy-orange color emerges from inside the apple, framed by dull pea-green streaks where the peel is thicker.
Lucy Rose has a cheerful red blush with many light lenticel dots. This one is bigger than the Glo, but mostly these apples are about the same size.
Also, most of the Roses I found were tapered, as in the second photo.
Both are waxed and polished to a fault, and have very slight ribbing. Both have calyxes clenched tight.
And both have red flesh inside.
This Glo's flesh (L) is strangely discolored, with light brown regions. My previous sample was fine however, and this stain is a small mystery.
(I am playing with the idea that it is a kind of watercore. Probably, though, it isn't.)
Look and tasteLucy Glo gets her glow from her inner flamingo. The unusual orange hue is the red color of her flesh filtered through particularly thin regions of peel.
If you look closely at either apple (try clicking on the photo) you can see the coarse, granular texture of the cut flesh.
Both of these apples are crisp and coarse-grained, juicy and sweet. They are a red-fleshed play for the Honeycrisp demographic.
Rose has perhaps the better crunch, but they are close.
Lucy Glo is sweet but not cloying, with flavors of berries and fruit punch.
Lucy Rose is crisper, sweeter, and generally redder inside. I find the sugar level a bit much, personally. There is a tart note under the surface that serves to anchor things.
Rose's flavor is fruit candy without the more-distinct berries of Glo, though there is a generic berry in the fruit punch. It is also a little floral.
Who's the fairest?Going back and forth: These are pretty similar apples inside! I like Glo a little more. It's not quite so sugary and has the more-interesting flavors, but the two are evenly matched.
The grower's website throws around words like "tangy" and "sweet." That is pure marketing, of course. Those are the buzzwords used to sell almost every apple today.
The truth is, they are both quite sweet. To the extent there is any tart tang, it balances the sugar and makes them better apples.
One interesting postscript: neither apple shows signs of oxidation.
I left slices out overnight. No browning at all. So, great for pretty garnishes and salads.