Unboxing

Whan that April with his showres soot is when (whan?) GoldRush, that king of keepers, is ready to eat. ¶ 

It's also when I see how the ones I laid down in my refrigerator in December have fared in my home newsprint-and-perforated-plastic-bag storage system.

(Eat your heart out, fancy industrial chillers!)

A batch of similarly stored Suncrisps developed some rot this year, probably because too much moisture accumulated in the bag.

These GoldRush, by contrast, have fared well and make for prime eating this month.

"Swich licóur" indeed!

Three cheers for Goldrush

By way of marking the GR "season" (they are pretty good any time) and singing their praises, here is more about this apple:

• My initial GoldRush review (two stars!). I was a bit too fussy about the name, I am afraid
• Discovering their keeping qualities
• What that taught me about apple texture (rubbery rules!)
• An extreme case (interesting, but don't try this at home)

Don't skip over the comments from readers on these, either.

I find I've written a good deal about GoldRush over the years, including some comparisons (even an absurd one). Click the label "Goldrush" (or "Gold Rush") the side or bottom of this post to see them all.

Or just view them on this Goldrush page (same thing).

Notes

Those Suncrisp did quite well, considering. They are best around the new year, but I imprudently saved a few into March.

Even so, they were excellent after cutting the brown parts away.

These days I am mostly eating supermarket Cortland and Jazz, and the GoldRush. 

Once upon a time we would start to see apples from the southern half of the world in late April, but the tides of that commerce have lately ebbed. 

Things can get kind of grim in the lead-up to the first local apples in July.