North American Fruit Explorers mailing list at ibiblio

["tanis cuff" <tanistanis@hotmail.com>]

Also the dry part of a pecan nut, between the kernel & the shell.  (I find 
banana peel is more of that coat-the-teeth stuff which spinach does.)

Years ago someone gave me scionwood of a sweet+tannic apple, probably a Red 
Del seedling.  I like it for eating, but more as a novelty-- would not want 
it as the only aple in my orchard.  'Loneroc' posted a great reply to my 
poor question: he gave a good review of apple cider blending & flavors, but 
I was asking if this sweet+tannic group of apples is something which the 
cider-growers are currently looking for more cultivars.  Should I look into 
distributing this?



----Original Message Follows----
From: "Dennis Norton" <>
To: "North American Fruit Explorers"
Subject: Re: [NAFEX] cider apples.
Date: Wed, 8 Nov 2006 23:38:56 -0600

Try a Red Delicious apple peel.  We always include this variety in our cider
for the very reason you are describing.

Dennis Norton
Royal Oak Farm Orchard
http://www.royaloakfarmorchard.com
http://www.theorchardkeeper.blogspot.com


----- Original Message -----
From: "Peter Chrisbacher" <>
To: "North American Fruit Explorers"
Sent: Wednesday, November 08, 2006 10:18 AM
Subject: Re: [NAFEX] cider apples.

> Tanic acid isn't really a bitter taste - its more of a "dries out your
> mouth" or "pucker" "taste."  If you'd like to get a taste for tanins
> (tanic acid), chew a (very!) small bit of one or more of the following:
>
> - Unripe common (American) persimmon
> - Nearly any acorn (white oaks being less tanic)
> - Banana peel (I believe these contain tanic acid based on my tasting
> experience, so not 100% sure)
>
> Pete Chrisbacher
> SE PA - Zone 6B
>
>

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