Besides applekisses, of course.

It's a little late in the season for this thread, but. . .

I'm fueling up for some late-night studying here, and enjoying the wonderfulness that is the (organic) Honeycrisp apple!

It's the ideal apple. It's big and juicy and delicately sweet, and perfectly -- PERFECTLY -- crisp.

Before I discovered the Honeycrisp, my favorite was the Pink Lady. Honeycrisps are getting hard to find, but the Pink Ladies seem to be in season, so I've had some of those lately too. They're very nice. Smaller, a little bit more tart (which I like), and not quite as perfectly crisp but still very lovely. The skin is a little thicker, and it's a pretty color.

Year-round, I get by just fine with good ol' Granny Smith, but I do love the unfuckingbelievably delicious options this time of year.


(Is it only people from Washington State who rhapsodize about varieties of apples like this? It just occured to me that it might be weird. )

Anyway, what's your favorite?

BONUS:

I just realized that the girl who sold me these apples (she had to pull a box from the back) was totally, totally flirting with me. And she was cute.

I'm really slow about these things.

Macintosh!

Muse2NOPharaoh said:

You know I like those kinds of Apples too, but we're talking about FOOD here, dear.

Now, as you all begin to chime in ( any time now ), could you please describe your most beloved apple in luscious detail, so that we can all practically taste it through our screens?

Thanks.

granny smith ( the fully developed ones ! )


mmmm sour crisp with a hint of sweetness

I also like the honeycrisp

I like crisp type apples ... not the softer flesh ones

I just found out that Honeycrisps come from Minnesota!

www.honeycrisp.org

Man. . . .all KINDS of awesome things come from Minnesota. . .


Ok, I guess I have to go study. But I'll leave you with this:

there are several huge apple farms here in western NC ...and many of them also grow the honeycrisp

Cortlands

Crisp, sweet and tart, they stay white when you cut them up for salads or pies. They hold their shape when you cook them, don't go all mushy.

I like Paula Reds too.

The best apples grow in the Great Lakes states.

Cortlands make GREAT apple face dolls because the do stay whiter then some other apples

shellyevon said:

It seems that way! Washington grows tons of apples, but most of them aren't my favs.

Mach said:

My Mom used to make those dolls.

shellyevon said:

Mine too

I made one once when I was around 19

HereToRockYourWorld said:

Pull your head out of apples ass and catch up to me lady!

http://www.hort.uconn.edu...eties.html

or... http://www.michiganfruit.com/apples.htm

Referred to as the Mc or the MaC ( Kinda like me!)

HereToRockYourWorld said:

They sell tons of Washington State apples here too and I always wonder why when we live in the apple fricken capitol of the world. Most of them just aren't tart enough.

Havent heard of a honeycrisp... will check that out!

Muse2NOPharaoh said:

they are yummy

fresh, baked, whatever

Apples are delicious, but unfortunately, their tartness makes my right eye twitch and that bugs the hell out of me.

Mach said:

Will grab a bag... am betting I can aquire them from Henrys!

JustErin said:

Sounds like an allergy?!?!?!?!?!??

Muse2NOPharaoh said:

Really???

I never even thought of that. I've always had a hard time eating them. I just thought it was the tartness. The same thing happens with orange juice (which I also love).

I'm weird.

McIntosh
From Wikipedia, the free encyclopedia
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This article is about the apple. For other uses, see McIntosh (disambiguation).
This does not cite its references or sources.
You can help Wikipedia by introducing appropriate citations. This article has been tagged since June 2006.
The McIntosh Red (McIntosh, Mac) is an apple cultivar with red and green skin, a tart flavor, and tender white flesh. It becomes ripe in late September. It is traditionally the most popular cultivar in New England, well known for the pink sauce unpeeled McIntoshes make. Many consider it a superior eating apple and well suited for applesauce, cider, and pies.

Every McIntosh apple has a direct lineage to a single tree discovered in 1796 by John McIntosh on his farm in Dundela, a hamlet located in Dundas County in the Canadian province of Ontario, near Morrisburg.

Offspring of the Mac include the firmer Macoun (a Jersey Black cross), Spartan apple (a Newtown Pippin

Washington Reds are awesome...I used to live in Washington. I also love Jonathan apples--tart, crispy, potent.

And then there's applekisses...

JustErin said:

Well my eye twitches only when I encounter an allergen.... of which acids like tomatoes and orange juice are a part.....

Muse2NOPharaoh said:

I'll talk to my doctor about it. Thanks!

Muse2NOPharaoh said:

I was kidding.

I haven't had those for a long time. I'll have to get some.

Boskoop

Elstar

Braeburn

sometimes a good old Granny Smith ( but the ones mentioned above are much, much higher in nutrients)

One that's been made into CIDER.

HereToRockYourWorld said:

Honeycrisp are my fave too. I was weirded out when I read your post cause I thought you could only get them here. I didn't know we allowed them out of the state. They're sooooo yummy!!