North American Fruit Explorers mailing list at ibiblio

[david liezen <chandos49@hotmail.com>]

I had a first encounter with Macoun two years back. The vanilla note was 
unexpected and lingered in the finish. Great apple! The season for it is 
rather brief, but so worth finding.
I'd like to get my teeth into Keepsake - the mother of Honeycrisp by DNA 
analysis - for I read it has much more flavor with similar breaking texture, 
and keeps all winter in cellar.

Dave Liezen


----------------------------------------
> From: list@ginda.us
> Date: Fri, 6 Nov 2015 10:53:45 -0500
> To: nafex@lists.ibiblio.org; dwoodard@becon.org
> Subject: Re: [nafex] [ARTICLES] Honeycrisp discussions in media
>
> 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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