A second bite at Holstein

It's been years since I had one of these, and I am eager to try Holstein again. ¶ 

I only have one tasting sample today, but it is a very pretty one, with a warm red blush that reads as orange when stretched over the green-tinged yellow of the underlying peel. The apple has a satin-sheen finish. ¶ 

Inside all of that, the tiny light lenticels are hard to see.

Holstein's ribbing manifests as a kind of lumpy lopsidedness. You can see a bit of that in my photo.

Inside story

This Holstein is yielding and granular, suggesting I've missed the prime days to eat it. 

The flesh of the fruit is light yellow, and the flavors, while pleasing, have run together.

There is a very small region of watercore right around the calyx. That's unfortunate because the calyx end is where one can sometimes find clear flavors even in fading fruit.

What I can say is that the sweet-tart balance is right in the subacid zone, and there may be a dash of vanilla in the mix, and perhaps a floral quality.

Skin-deep beauty

Even in its (probably) post-peak condition, I am enjoying eating this apple. But I guess I will keep the previous (2012) tasting as my review. That is still the best sample I've had to date.

Rereading what I wrote twelve years ago, I see that my attempt to draw out the flavors from today's sample has completely missed the mark.

My 2012 apple was not as classically pretty as today's, but it was better. So enjoy the photo above, and read the 2012 review to learn more about Holstein, a tasty apple I rate "worth choosing."