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PostPosted: Thu Sep 11, 2014 8:15 pm 
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I loved this article so much, I'm going to pass it along to a few growers I'm friendly with. They uniformly detest Red Delicious (and rightfully so). Think they'll get a kick out of this. :D

By the way, I'm still updating my apple rankings. One new apple has been added so far this year: Silken. It's a Gala-like apple, mildly sweet and medium firm. I am no fan of Gala, so this didn't strike me well. I gave it a 2.5 (#94 overall). Silken becomes apple #148 on my ranking list. Two more to 150!

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PostPosted: Thu Oct 23, 2014 12:05 pm 
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Saw this in the NY Time today, thought you guys might enjoy it:

An Apple a Day, for 47 Years
Apple Picking Season Is Here. Don't You Want More Than a Macintosh?

http://www.nytimes.com/2014/10/23/garde ... ket-region

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PostPosted: Thu Oct 23, 2014 7:17 pm 
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Battousai wrote:
Saw this in the NY Time today, thought you guys might enjoy it:

An Apple a Day, for 47 Years
Apple Picking Season Is Here. Don't You Want More Than a Macintosh?

http://www.nytimes.com/2014/10/23/garde ... ket-region

Loved this so much, I just forwarded it along to my apple-growing friends. Going to see if we can get it trending amongst their social media followers. :)

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PostPosted: Fri Oct 24, 2014 8:42 pm 
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At the local farm market today, I managed to get my hands on John's numbers 9 and 17 - the Stayman and the Winesap. I've never tried either but am very much looking forward to sampling both varieties this weekend ;-D It's worth noting that as I browsed the offerings, I pulled up your list as a reference guide, John.

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PostPosted: Sat Oct 25, 2014 12:09 am 
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Sandgnats wrote:
At the local farm market today, I managed to get my hands on John's numbers 9 and 17 - the Stayman and the Winesap. I've never tried either but am very much looking forward to sampling both varieties this weekend ;-D It's worth noting that as I browsed the offerings, I pulled up your list as a reference guide, John.

Excellent! I'm glad to know that my list is contributing to your apple discovery, Brian. :D

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PostPosted: Mon Jan 16, 2017 5:34 pm 
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Because this thread deserves a bump at least once every 2 years...

I recently had family visiting for the holidays and they returned from the store with this to declare:
Quote:
I bought more apples! Red deLICious! Yum yum!


Yes... there's emphasis on the second syllable. I successfully managed to suppress my reaction and then sadly foisted these upon my 4 year old until they were gone. Hey, kid's gotta learn to eat nasty food sometimes, no? He has since asked to try the yellow, "opal" apples now available, although I'm not a big fan of these either. The good thing is, he asks for fruit!

I should also say that I think Honeycrisp are going to be this generation's Red Delicious. The quality seems to be declining.

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PostPosted: Mon Jan 16, 2017 6:54 pm 
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Honeycrisp are ridiculously difficult to grow. They are susceptible to virtually every apple-afflicting disease known to man. That's part of the reason why they're so ridiculously expensive (the other part being the enormous demand for them). I'm of the mind that, while Honeycrisp is a decent enough apple, there are better and cheaper options out there for sweet apple lovers. Russets are a great option if you can find them and don't mind an ugly apple.

As for Red Delicious, I'm sorry, Frank, but you are an objectively terrible parent for foisting those on your child. ;) I kid, I kid! Yes, learning to love apples trumps all. But seriously, maybe a Braeburn next time! :D

And while I'm here, be it known that the apple ranking list in the original post is 100% up-to-date. You've got about seven-and-a-half months until apple season, so do your research now and be ready when the time rolls around!

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PostPosted: Tue Aug 29, 2017 11:07 am 
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John,


I am glad I found this post. I have been amazed at the difference between apples in the states and in China. Chinese have a habit of pealing everything fruit and veggie they tend to eat, unless it is boiled in a hotpot. The big difference is that the amount of time it takes for an apple in the states to go bad compared to here. I cut up an apple last night and set it in a bowl for the wife. The next morning she is eating said apple that had little to no brown on it at all. I do not know if it is the way they take care of them or what hey use to grow them. Any thoughts?

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PostPosted: Wed Aug 30, 2017 10:12 am 
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The rapidity of an apple's browning has nothing to do with its quality and everything to do with its variety. Certain varieties are naturally resistant to browning. More recently, there has been work done to create GMO strains of apples that are browning-resistant. If the apples you're cutting up aren't browning, then they're resistant to that process for one of these two reasons.

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PostPosted: Wed Aug 30, 2017 10:13 am 
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Thanks John

;-D ;-D

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