North American Fruit Explorers mailing list at ibiblio

["David Doud" <doudone@netusa1.net>]

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@aol.com

To: nafex@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@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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