North American Fruit Explorers mailing list at ibiblio

[david liezen <chandos49@hotmail.com>]

In reading the discussion of apple flavor, two questions arise:

Spicy flavor? I have read (but not yet tasted) these do: D'Arcy Spice 
originating in the UK, Black Oxford from Maine, Colvis Spice from CA and 
Lawyer from Montana. In time I will have D'Arcy producing in my yard, as I 
bought a bench graft of it from Greenmantle last year. It requires a warmer 
summer than can be found in much of the British Isles in order to develop the 
spicy flavor. Most of the USA ought to be ideal.

Licorice/fennel flavor? Ellison's Orange comes first to mind; available from 
several places, including Raintree. There are others, but I don't recall.

Dave Liezen Spokane, WA z6


----------------------------------------
From: david.maxwell@dal.ca
To: nafex@lists.ibiblio.org
Date: Wed, 12 Sep 2012 15:27:55 -0300
Subject: [nafex] can anybody ID this apple?


I have 2 trees of what was supposed to be Egremont Russet. I am pretty sure 
it isn't. A few
of the fruit have a very fine russet, but the majority have a smooth, 
somewhat waxy skin,
sometimes with minimal russetting in the basin or cavity. The apples are 
small-to-medium in
size, round, with no ribs, but ireregular and a bit lopsided. ER is supposed 
to ripen in late
September; 95% of my crop is on the ground today, Sept. 12 (zone 5b). (The 
few which are
still on the tree do come away cleanly, have dark bown pips and taste ripe. 
Last year I did
starch index determinations also, and it was 6 by this point.) So, it doesn't 
look like the
pictures of Egremont Russet, it is an earlier apple, it is a sparse bearer, 
(E-R is supposed be
very prolific). But the really striking thing about it is the flavour, and it 
because of this
extraordinary character that I think somebody may be able to give me a 
suggestion as to its
true identity. (Normally trying to ID apples,even in one's hand is well-nigh 
impossible.) This
apple at first bite is sweet, crunchy, very juicy, but with considerable 
acidity and a definite
flavour of cinnamon and nutmeg. This cinnamon/nutmeg flavour becomes stronger 
over the
next 30 seconds, and persists on the tongue for a good hour afterwards, long 
after the apple
taste has faded. It is so striking that I suspect that it may be used to 
identify it, as I have
never tasted any apple even remotely like this. So there you have it: what 
varieties have an
overwhelming flavour of cinnamon/nutmeg?



Ha! I seemt to have succeeded in attaching a picture. Most of the fruit are 
like the left-hand
one, with slight very fine russet in the cavity or the basin, or the centre 
one, with no russet at
all. Only an occasional one has the netted russet of the right-hand example.

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