[NAFEX] Apple flavor

Michael Dossett phainopepla at yahoo.com
Mon Apr 3 21:57:10 EDT 2006

I for one love goldrush straight off the tree.  It all
depends on how you like your apples.  During storage
and while sitting in the store, starch is converted to
sugar and they will all get sweeter, no matter what
the variety.  Some are sweeter off the tree and some
are more acid.  It depends on what your taste is, but
I like a little bit of acid in mine.


--- Jwlehman at aol.com wrote:

> >If this is true would it be best to wait until
> spring to purchase apples 
> >such as Fuji and Gold Rush if you don't care for
> tart apples? It almost 
> >sounds like apples that have been in storage for a
> few months have a very 
> >different taste than those fresh off the tree. For
> some reason this never 
> >really occured to me. Last winter I preferred Gala
> as the best supermarket 
> To which came the reply:
> > There is nothing better than a fresh orchard
> picked apple for flavor and 
> > crispness.    
> That is one person's opinion. Maybe even the
> majority, but I happen to 
> support the first writer's idea that a fresh picked
> apple isn't at the peak of 
> flavor. Yes, the peak of crispness. My son likes a
> fresh Red Delicious and I accuse 
> him of not being able to differentiate texture from
> flavor. He doesn't care 
> for them when mealy ripe which I do. For myself, a
> Red Delicious apple ripened 
> in storage and no longer crisp is a delicious apple.
>  For my wife and I, a 60 
> day old Mutsu is the very best apple! Even Gold Rush
> becomes eatable after 
> storage.  
> Jerry 
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