[NAFEX] Annurca

list at ginda.us list at ginda.us
Fri Mar 25 17:55:25 EST 2005


I've sometimes wondered why I prefer crisp apples but also prefer soft  
pears.   I've never really enjoyed an asian pear - sweet, crisp, but no  
flavor to speak of, at least in the ones I've tried.  I'll eat the  
european ones when they are crisp, too, but they are so much better  
when soft and buttery.

Of course, I've never had a really "buttery" apple.  They tend to get  
mealy.

Ginda

p.s.  I've also noticed that the mass market likes a smooth red apple,  
but is happy to buy brown/yellow/green russeted pears.


On Mar 25, 2005, at 2:05 PM, David Consolvo wrote:

> Yes, what a great discussion!  Now I understand better the European  
> efforts in the last few centuries to develop "buerre" pears, i.e. soft  
> as butter.  To me those pears have seemed so inferior to the crisp,  
> juicy Asian pears, but I need to try the European pears again, to  
> focus on taste, not texture.
>
> By the way, back on the Delicious apple, sometimes I think there is no  
> apple flavor better.  But for me that flavor comes only from  
> home-grown apples fully ripened or even over-ripened on the tree.  But  
> it is ephemeral -- I only find such intensely-flavored apples on the  
> trees for a few days, and such apples don't "keep" at all.
>
> David Consolvo
> Hungrytown, Virginia
> zone 7, 1,200 feet elevation
>
>
> ---------- Original Message ----------------------------------
> From: "Bruce Hansen" <brucedhansen at sbcglobal.net>
> Reply-To: North American Fruit Explorers <nafex at lists.ibiblio.org>
> Date:  Fri, 25 Mar 2005 13:12:25 -0500
>
>> REFRESHING STUFF
>>  -----Original Message-----
>>  From: nafex-bounces at lists.ibiblio.org
>> [mailto:nafex-bounces at lists.ibiblio.org]On Behalf Of David Doud
>>  Sent: Friday, March 25, 2005 12:52 PM
>>  To: North American Fruit Explorers
>>  Subject: Re: [NAFEX] Annurca
>>
>>
>>  I'm very much with you,  Jerry - - people don't complain that a  
>> bananna is
>> soft...
>>  the 'hard and crisp' texture ideal is very much a late 20th century
>> thing - - hard and crisp corrolates with improved dental health that  
>> allows
>> a person to handle that texture - many of the heirloom varieties never
>> exhibit this ideal - rather they were selected for their flavor,   
>> special
>> use suitibility,  or the maitanence of quality/development of flavor  
>> in
>> common storage - - I fight this every year - people can not get past  
>> the
>> texture to enjoy the flavor...
>>
>>
>>    ----- Original Message -----
>>    From: Jwlehman at aol.com
>>    To: nafex at lists.ibiblio.org
>>    Sent: Friday, March 25, 2005 11:42 AM
>>    Subject: Re: [NAFEX] Annurca
>>
>>
>>    In a message dated 3/24/2005 11:22:17 PM US Eastern Standard Time,
>> redherring at tnaccess.com writes:
>>
>>
>>      Is it possible that this problem with mealy Italian apples is  
>> due to
>> storage
>>      conditions, as in shops that are too warm and the fruit sits  
>> around
>> for
>>      months?  Or is it that they are picked too early or too late  
>> because
>> the
>>      growers don't care or don't know better?
>>
>>
>>
>>    Hi Donna, etl,
>>
>>    Please forgive me for singling out your quote. I'm not picking you  
>> out.
>> But it typifies the general train of thought going around on this  
>> subject.
>>
>>    Who are we to criticize others for their taste in apples. Some  
>> people
>> like soft apples and it is likely their tastes that determine what  
>> Italians
>> purchase, the condition and as well as varieties of apples they grow  
>> and
>> sell. The only Red Delicious apple I'll eat is one that is soft and  
>> over
>> ripe (according to the general definition espoused by most here).
>>
>>    Germans drink warm beer. We Americans don't. Is it because they  
>> don't
>> have good brew masters or don't have cold storage? Who are we to  
>> criticize
>> their taste in beer or the condition in which they drink it.
>>
>>    I'm clearly in the minority here as I like soft Mutsu, soft Summer
>> Rambo, very ripe soft June Transparency. Is it because I don't know  
>> how to
>> raise apples or don't know how to care for them?  June Transparency  
>> makes
>> the very best apple sauce, according to my taste and anyone that has  
>> eaten
>> our home made apple sauce vastly prefers it over flat tasteless store
>> bought.
>>
>>    Too many people can't differentiate between taste and texture. One  
>> of my
>> sons is such.  Anything with the constancy of grits isn't good,  
>> nothing. The
>> sense of texture over rides his taste buds. I'd bet if those of you  
>> that
>> don't like soft apples could get over the soft mealy thing there  
>> would be
>> many more apples you would love.
>>
>>    OK, have at me!
>>
>>    Jerry Lehman
>>
>>
>>
>>
>> ---------------------------------------------------------------------- 
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