Smerelda (Lilibet)**

Many apples develop a powdery bloom, which is actually some of the natural wax made by the fruit as it matures. ¶ 

Today's photo (click for a closeup) shows both a bloom and the swath where the bloom was removed by a strip of masking tape that the grower, Jesse Downs, taped to the apple as an ID tag.

The tag read "Smerelda," and this pretty, conical apple, with a partial pink-red blush neatly framed (in this view) by a fringe of green, is one of two from Jesse.

They are small, and on has to look closely to detect the slight amount of ribbing.

My other example is just green. It has a smaller, much fainter blush that almost looks like a bruise, the translucent pink over green.

Note too the small light tan lenticel dots. In the unblushed portion these are sometimes filled in with dark matter.

Munch

Biting in reveals dense, fine-grained light-yellow flesh that breaks off with a good crunch.

The sweet-tart balance is right in the zone, with spicy, lively flavors, cane sugar, and qualities that suggest both oranges and berries.

Note that by the standards of modern tastes these are on the tart side. A chacon.

The bites are satisfyingly substantial: not as hard as some, but those who do not like to work apples with their teeth might have something to quibble about. I find the texture gratifying.

Backstory

According to the patent, Smerelda is the product of a modern Italian breeding program to produce a scab-resistant apple.

In the UK, these are marketed as Lilibet and, by one account, have not been well received because they are green. Not to be confused with Red Lillibet, a different variety that is also named for Queen Elizabeth II.

Thanks to Jesse for a chance to taste this apple!