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[Ginda Fisher <list@ginda.us>]

I, also, prefer the texture of Macoun to Honeycrisp.  But Macoun can only be 
grown well in a small region, and doesn't keep well. Honeycrisp, despite the 
complaints, is much more widely adapted and can be stored for months.
-- 
Typed with Swype. Who knows what I meant to say?

On November 6, 2015 1:22:26 AM EST, dwoodard@becon.org wrote:
> See
><http://www.startribune.com/minnesota-s-beloved-honeycrisp-comes-under-fire/340356951/>
>
> and
><http://www.nytimes.com/2015/11/04/dining/beyond-the-honeycrisp-apple.html>
>
>My impression as an eater is that the location of growing and the time 
> of picking make a difference.
> One batch had a very nice slightly spicy flavour; usually the flavour 
>is pleasant but the texture is the main attraction. The texture though 
> seems to me slightly inferior to Macoun.
>
> Doug Woodard
> St. Catharines, Ontario
>
>
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