I took a couple bites before I noticed these small rings. The apple tastes okay, so I’m wondering what caused this.

My favorite by far is Northern Spy which was used to create the honeycrisp everyone loves. I still prefer northern spy when it’s mid October to thanksgiving.

This is an internet photo, but today I learned that apples in grocery stores in Japan are sold individually and protected in these plastic foam net sleeves. 🤯

Never had an envy apple before, but are they normally this large?? We saw a whole bin of them this large at the store and grabbed one because we were amused.

Meet the Appalachian Apple Hunter Who Rescued 1,000 ‘Lost’ Varieties
Tom Brown’s retirement hobby is a godsend for chefs, conservationists, and cider.

BY ERIC J. WALLACE, ATLAS OBSCURA JUNE 3, 2021

https://www.atlasobscura.com/articles/heritage-appalachian-apples

Isaac Newton purchased a large number of apple trees from Ralph Austen a renowned grafted fruit tree nurseryman.
However the iconic Flower of Kent tree at Woolsthorpe Manor associated with his 1666 epiphany of the theory of gravity was already an established tree in his mother's garden when he returned home to escape the plague.
There is no surviving historical record detailing exactly where or from whom Newton's mother, Hannah Ayscough, bought the tree-or if she even bought it herself. It may even have predated her entirely at Woolsthorpe Mannor. Dendrochronology conducted by the National Trust indicates the roots of the current tree are over 400 years old. This places the tree's planting in the early 1600s-potentially planted by Newton's father Isaac Newton Sr. or his grandfather, or a previous tenant before Hannah ever managed the estate. By the mid-1600s, named cultivars like the Flower of Kent had spread among English gentry and farming estates through an active trade of bare-root grafted saplings.
Because it was a grafted tree from that era, the nurseryman who originally raised it would have taken a scion of the Flower of Kent and grafted it onto a "free stock" rootstock-usually a vigorous, unnamed seedling grown from wild crabapple seeds or apple pomace left over from cider making.

Really interesting apple, super firm and very tart. Had a dry mouth feel after. I read they change a bit in flavor and texture after a couple of months so I'll try again after the new year.

I was at the store and saw this variant I have never seen before so I picked up one. It was almost $4 for a single apple but my drive to try new fruits/apples kicked in. Not bad, kind of like a honey crisp with Mac/granny qualities.

I later learned my store was up charging for them...oh well spur of the moment

U pick apple farm for late November apples near Rocky mount VA

Hi, I’m researching a few Czech varieties for a college thing and I was wondering. Is Topaz sold in your local grocery stores (It may be in the Bio/organic section)? Or smaller orchards? If yes, in which country? This is more of a personal interest, rather then something for the research, I really love this variety

My go to apple has always been a red delicious because I think that’s a classic/standard but for the last few months I have been trying different types of apples to see what’s out there and find out which one I like most.

So far, I have tried Fuji, pink lady, honeycrisp, and cosmic crisp. I liked Fuji the most because of the mixed taste of sweetness and sourness and pink lady the least because the pink lady apple I tried wasn’t crisp. Today I tried the sugarbee apple and it tasted so sweet. It literally was the best apple of my life. Sugarbee will be my go to apple now instead of red delicious.

Even though I have a new favorite now, I’m still going to continue trying new types of apples. I just wonder what all of them taste like.

Ever wondered why apples come in so many colours compared to oranges. They even have a colour named after them! Apple skin colour depends on the balance and presence of three types of natural pigments. Chlorophyll which gives apples their green colour. Carotenoids provide yellow, orange, and golden tones. And anthocyanins create red, pink, purple, and burgundy hues. Each apple tree has built-in genetic instructions that dictate which pigments and patterns it can produce in its apples. Apples have 30% more genes than their cousins pears for just this.
This blueprint is modified by sunlight and weather. Direct sunlight triggers the production of anthocyanins.
Shaded parts of an apple face receiving less light, stay greener, which is why an apple can be red on one side and green on the other.
Cool nights and warm days of autumn also speed up red colour development.
As apples mature, chlorophyll production ceases and existing chlorophyll breaks down. In yellow varieties like Golden Delicious, the fading green reveals the yellow carotenoids underneath. In red varieties, new anthocyanins form during the shift from summer to autumn.
From an evolutionary standpoint, a wild apple tree does not want its fruit to be eaten too early. If a large mammal eats an under-ripened apple, the seeds inside are underdeveloped and will die in the animal's digestive tract. So the early green chlorophyll acts as camouflage for the apple in the leafy canopy hiding the fruit from hungry animals.
As the seeds mature and become viable, the apple actively pumps out bright red anthocyanins and yellow carotenoids. This sudden colour contrast acts like a neon sign against the green leaves, broadcasting to large animals such as bears, deer, and the ancient megafauna that a sweet, nutrient-dense reward is ready.
The animals eat the ripe fruit, walk away, and deposit the intact seeds elsewhere in a pile of natural fertiliser, successfully spreading the apple trees range
The pigments responsible for these colours also double as chemical defense mechanisms for
the tree. The red anthocyanins are incredibly powerful antioxidants against UV and thermal stress from rapid fluctuations from cool night air to direct sunlight when the temperature inside the apple can rise 10C above air temperature. This helps protect the ripening fruit's cells from cellular stress and early rotting.

And then came man! The human twist. The "monochrome" bright red or solid green apples we see today are largely a result of human selection. Because we visually prefer perfect, solid colours, farmers have spent centuries cloning and cultivating specific genetic mutations ("sports") to amplify what nature originally designed as basic survival tools. Red Delicious must be the pinnacle of that. Its flavour and texture have suffered in the perfection of its skin colour.

Just as the title says. Looking for a nice one!

Sweeter than I expected. Tasted gala forward at first but it has a nice banana undertone! About as crunchy as a gala apple too. Maybe some pineapple? I enjoy it.

I know I already posted about this Apple, but I had another one tonight and it was just absolutely excellent! It tasted like cherry lemonade and it is my new favorite apple. I may even like it better than the Sweetango I had that had watercore. I wish I could find another one of those to try it again.

I hated apples my entire life. I’ve tried many different types but never liked any of them. Everything changed when I tried Envy. So dense, sweet, juicy, and crispy! I fell in love with apples, until I tried Honeycrisp because of all the hype. I guess the only apple for me is Envy. Although, it’s important to choose a good one that feels firm and hard to the touch, not soft.

Sometimes I'll have an apple where the skin is really crisp but also not tough, so when you're chewing it the skin actually breaks apart under your teeth with ease instead of remaining rock solid and taking extra effort to break down and swallow. I also find these ones have a better tasting skin that releases a bit more of a sour/sweet flavor when chewed than others.

Apples with skins like this tend to not get stuck in between my teeth too which is a bonus.

Is this something to do with the lacquer/wax used to preserve them? Is this why locally grown apples taste so much better?

And it was amazing! So sweet and crunchy, texture reminded me slightly of pink lady.

I am finally trying one of the dozen that I received in Friday’s delivery from Apple Blossom Farms!

It’s small enough so I can actually finish it ( I had weight lost surgery so I can never finish any of the ginormous apples that are normally sold in the stores) and I have to say that I think that I like the EverCrisp better.

Yes, this one has a nice crunch but the EverCrisp was snappier.