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But Lo! What Apple is This?
My new house came with an apple tree. When I took possession, the tree was rather sad from underwatering and the little green apples on it had a tendency to drop despairingly to the ground untimely. Not having any idea what variety it was, I wasn't sure what signs of ripeness to look for, but today I gathered up the dozen or so apples still remaining on the tree and decided to do some investigation.
One of the problems turns out to be that it's a green apple -- that is, green when ripe. A few of the fruits have a yellowish cast, but I think that means they're over-ripe. Some minor speckling on the upper side. I cut and peeled the nicest-looking of the bunch and gave it a taste test. Crisp and firm; sweet -- definitely not meant to be a pie apple. It's a pity I have something of an aversion to eating apples plain and raw. (I think it's a childhood trauma from too many tasteless, mealy Red Deliciouses in the lunch box.) I've peeled and cored the rest of the lot and turned them into applesauce (plenty of cinnamon, no added sugar).
Assuming it's a common variety, it seems likely to be a Golden Delicious, but if it's an unusual variety I'd need someone more expert to narrow it down. I'm still debating what I might want to add in the way of apple trees. (This would be as part of the pre-1600 fruit trees plan.) Something that would be a good cooking apple would be nice.
One of the problems turns out to be that it's a green apple -- that is, green when ripe. A few of the fruits have a yellowish cast, but I think that means they're over-ripe. Some minor speckling on the upper side. I cut and peeled the nicest-looking of the bunch and gave it a taste test. Crisp and firm; sweet -- definitely not meant to be a pie apple. It's a pity I have something of an aversion to eating apples plain and raw. (I think it's a childhood trauma from too many tasteless, mealy Red Deliciouses in the lunch box.) I've peeled and cored the rest of the lot and turned them into applesauce (plenty of cinnamon, no added sugar).
Assuming it's a common variety, it seems likely to be a Golden Delicious, but if it's an unusual variety I'd need someone more expert to narrow it down. I'm still debating what I might want to add in the way of apple trees. (This would be as part of the pre-1600 fruit trees plan.) Something that would be a good cooking apple would be nice.
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You could consult with your local orchard specialist at the County Extension service. There also might be a hobby apple growers group, here in the Seattle area it is called the Western cascade fruit society. They can let you know all kinds of varieties, cultivation tricks, etc.
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