Our tasters said: “Softer texture, unique perfumy flavor.” “Mystery flavor.” “Good taste, a bit mealy.” “Soft with an additional taste I could not identify.” It’s best eaten raw or cooked into applesauce or apple butter, as it breaks down and darkens rapidly with cooking. The flesh is softer than the ultra-crisp varieties. Supplies are limited as farmers must be licensed to grow them. If you want an apple with a unique and singular flavor, this is the one, but note they are not always easy to find. The SweeTango apple was also bred at the University of Minnesota and is a descendent of Honeycrisp and Zestar apples. Our tasters said: “Very sweet, crisp and juicy.” “The Champ – flavorful and crisp.” “Amazing juice.” “Best of the bunch.” SweeTango This apple is satisfying eaten right out of hand and makes a good pie too. The extremely sweet, crisp and juicy texture are very appealing. This tends to be the most expensive apple at the store, and people buy the heck out of it anyway. In 2006, it became the state fruit of Minnesota. Honeycrisp was developed by the University of Minnesota and patented in 1988. Our tasters said: “Good ‘fruity’ flavor.” “A tad bland.” “Blander flavor.” “Weak in flavor.” Honeycrisp apple Still, Gala is a solid choice for an apple that is reasonably-priced, tasty, widely useable, and easily available all year long. More food news: Henderson High School cooking team wins 'junior chef' competition Gala appleĪn older variety discovered in New Zealand in 1934, Gala didn’t arrive in the United States until the 70’s and has become one of the most ubiquitous grocery store apples after the “Deliciouses.” Pink, sweet and juicy, they have a place in our hearts but are slowly becoming eclipsed by newer, crispier, tangier and more unique varieties. Our tasters said: “Balanced sweet and acid.” “Pleasantly sour.” “Soft and somewhat tart.” The taste is mild and works well in many applications, although they are slightly on the tart side. The pretty rose-pink color is attractive. They brown slowly so are great for slicing fresh for salads, cheese or dessert boards. Our tasters said: “Softer flesh, nice balance of sweet and acid.” “Soft, sweet and mild.”Ĭripps Pink, sold under the brand name Pink Lady, was developed in Australia by crossing Golden Delicious and Lady Williams apples. The tree was reproduced, tested commercially, and the fruit introduced in 2010. This apple has a fun story, as the first tree sprouted as a volunteer in a New Zealand rose garden and was left to grow and, amazingly, produced lovely apples. They are useful for eating out of hand, are slow-browning and good for slicing to serve with cheese or caramel, and can be used in cooking or baking. Yet another New Zealand apple, Koru joins Jazz and Envy as universally-appealing, middle-of-the-road apples. Our tasters said: “Quite sweet and somewhat crunchy.” “Deep flavor, almost cinnamon-like.” “Great crunch, but not a lot of flavor.” “Crispy but not very flavorful.” Koru apple They follow the modern trend for a crisper texture but still are a basic apple with no highly singular qualities. Not sweet or sour.” “Tastes like apple.”Įvansville-area food news: Evansville-area food news: Chili, burgoo, Halloween cookies and more Envy appleĪlso a New Zealand hybrid of Royal Gala and Braeburn, Envy apples are a relatively new cultivar that have been available since 2009. ![]() Our tasters said: “Nice apple, medium in all ways.” “Juicy and soft. Rumor has it that the redder the apple, the fruitier and more unique the taste. It can be used in cooking and baking and stores well. A hybrid of Royal Gala and Braeburn, developed in New Zealand and patented in 2003.
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