North American Fruit Explorers mailing list at ibiblio

[Lisa Almarode <lisaalmarode@yahoo.com>]

I grew up eating store bought apples (still have to)
and I like medium sour apples.  But I like most 
fruit underripe and firm - I sort through and pick 
out the firmest, hardest nectarines at the store (I 
sniff them to see if they are ripe enough to eat)

Incidentally, my favorite apple is Swiss Gourmet.
I put one in last year, but it will be awhile.

My question: Someone said the Cox types don't do well
in heat.  We have very hot summers (often over 100°),
but very dry, no humidity at all.  Are Cox a bad idea
here?  Is heat a problem for other apples or other 
fruits?  I always thought it was good (sure is good
for tomatoes...)

Lisa in Ashland Oregon
USDA Zone 7, Sunset Zone 7, 1800' elevation
19" annual rainfall

> > Have a question for you regarding sourish
> apples...
> > 
> > Did you grow up eating store bought varieties
> (supermarket) or fresh from the
> > orchard?
> > 
> > I only ask in regards to a hypothesis, that a
> large portion of apple buyers,
> > have their taste buds
> > skewed to less sweet, less ripe, store bought
> (supermarket) apple flavors.


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