I am looking at 3 small apples, all classically shaped with only the slightest detectable ribbing. They are a muted green with a fine network of russet like the craqueleur of an old oil painting. It's worth clicking on the photo for a close-up. Two of these have small patches that are smooth and overlaid with a faint coppery orange (perhaps the blush) but mostly Pitmaston has a rough russet texture. All have at least a touch of sooty blotch, a superficial sign of a peel flora that is common on low-spray apples. Beneath the russet layer some regions are more yellow, and some grayer, than others. The peel smells faintly of sugar and hay. I try to start each tasting without preconceptions, but it's hard not to expect at least a whiff of pineapple.
An amateur explores the pomaceous fruit