I was looking through the list of apple trees on this page and noticed
"subacid" and "acid".
What apple would best describe "subacid" and what apple would best
describe "acid". I notice "tart" isn't used on the page. That and crisp
describe the kinds of apples we most like to eat.
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There is an apple available (the fruit, not the tree, apparently)
that sells for premium prices that is the best apple I've ever
eaten. It's called American Cameo or Cameo. It isn't THE most
expensive, but it's the best. Tart, sweet, and crisp Margaret L
(although if the supermarkets don't care for them right when they're
distributing them, they can end up with a mealy one).
From my understanding, "subacid" denotes an apple that is tart. Granny
Smith is an example.
I've seen cider apples referred to as subacid in character. Many good cider
apples are in fact so acidic as to be virtually inedible. But they make
*outstanding* hard cider, for which I am eternally grateful. : )
BTW, thanks for the cool website! Great reading!
Jason
Strange, I made cider once of nice slightly sour eating apples and the cider
was so acidic that it was undrinkable. Would have burned a hole in an oak
plank. We used it for cooking over a long time and in minute quantities and
that was fine.
But how one can make outstanding hard cider from really acidic apples
without following the old recipe of throwing in a side of beef (that
traditionally gets completely dissolved) I don't know.
john
A lot of Granny Smith are grown commercially in NZ, and one part of our =
multi-graft tree is GS.
We find it slightly too tart for our taste for eating, unless they are =
/very/ ripe. However, they are an /excellent/ cooking apple, and are =
also very good for bottling ("canning") and for slicing and dehydrating. =
We use our own ones for those two purposes.
Since the Bramley Seedling (an old-time English variety) disappeared off =
the fruit radar here the Granny Smith is the next-best cooker. Bramley =
Seedling (which was /much/ too tart to eat raw) was a superb cooking =
apple - it always came up beautifully "fluffy".
Tony
----- Original Message -----
From: Amy of M.G.
To: OGL@LSV.UKY.EDU
Sent: Tuesday, November 28, 2006 6:11 AM
Subject: Re: describe an apple
the grandkids and I LOVE Granny Smith's. I love a sweet tart =
flavor.
BTW I made my Cranberry relish this year w/o the oion, and =
cilantro because the pepper I put in first had no heat. I added the =
froz. apple juice concentrate, some allspice and pomegranate seeds from =
a whole pomegranate and orange chunks froma couple of valencias. It was =
a delightful sweet tart flavor.
Amy of Marvelous Gardens
Zone 10 or Sunset zone 23
http://home.earthlink.net/~marvelousgardens/
--- On Mon 11/27, Jason Quick < jsquick@COX.NET > wrote:
I've seen cider apples referred to as subacid in character. =
Many good cider
apples are in fact so acidic as to be virtually inedible. But =
they make
*outstanding* hard cider, for which I am eternally grateful. : =
)
BTW, thanks for the cool website! Great reading!
Jason
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LOL!!!! This sounds to me like the old, old story about Guinness - that it
is rats from the Liffey River falling into the vats that give it its
"special" flavour!!!! B-)
Tony
Maybe that is what is missing these days. In the last ten years or so it has
begun to taste rather chemical to me and I have gone off Guinness completely
to the point where you would have to pay me for me to even touch it.
Export Guinness may still be a bit more traditional though. :))
john
