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  • From: list@ginda.us
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>, fruitopia@nexet.net
  • Cc:
  • Subject: Re: [NAFEX] Annurca
  • Date: Fri, 25 Mar 2005 17:55:25 -0500

I've sometimes wondered why I prefer crisp apples but also prefer soft pears. I've never really enjoyed an asian pear - sweet, crisp, but no flavor to speak of, at least in the ones I've tried. I'll eat the european ones when they are crisp, too, but they are so much better when soft and buttery.

Of course, I've never had a really "buttery" apple. They tend to get mealy.

Ginda

p.s. I've also noticed that the mass market likes a smooth red apple, but is happy to buy brown/yellow/green russeted pears.


On Mar 25, 2005, at 2:05 PM, David Consolvo wrote:

Yes, what a great discussion! Now I understand better the European efforts in the last few centuries to develop "buerre" pears, i.e. soft as butter. To me those pears have seemed so inferior to the crisp, juicy Asian pears, but I need to try the European pears again, to focus on taste, not texture.

By the way, back on the Delicious apple, sometimes I think there is no apple flavor better. But for me that flavor comes only from home-grown apples fully ripened or even over-ripened on the tree. But it is ephemeral -- I only find such intensely-flavored apples on the trees for a few days, and such apples don't "keep" at all.

David Consolvo
Hungrytown, Virginia
zone 7, 1,200 feet elevation


---------- Original Message ----------------------------------
From: "Bruce Hansen" <brucedhansen@sbcglobal.net>
Reply-To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Date: Fri, 25 Mar 2005 13:12:25 -0500

REFRESHING STUFF
-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of David Doud
Sent: Friday, March 25, 2005 12:52 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Annurca


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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