North American Fruit Explorers mailing list at ibiblio

[Jwlehman@aol.com]

In a message dated 3/24/2005 11:22:17 PM US Eastern Standard Time, redherring@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