North American Fruit Explorers mailing list at ibiblio

[edforest55@hotmail.com]

I had read that if you leave a Granny Smith to ripen longer that it 
becomes sweeter and more intense. Then I saw in the store some apples 
labeled "Rosy Granny" or something like that, it looked like a Granny 
Smith but had a touch of red. I have tasted dozens of different kinds 
of apple and I must say that I think that if the texture better that 
it would have been my number one favorite. Could this be a Granny 
Smith that was ripened longer? Or is it a different variety?
Kevin
PS Thanks much for the responses to the Brogdale post!


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