[Sca-cooks] Finding "period" Apples

[Pixel, Goddess and Queen]

Honeycrisps are a new variety (and still horribly expensive for the few
weeks they are in season). They are wonderfully crisp, and I can only
describe their flavor as tasting like fresh apple cider. And they are only
available for a couple of weeks in the fall. Not only that, but if you
don't eat them right away they mellow and are less tart.

Haralsons are crisp and tart, with a bit more depth than a Granny
Smith. They aren't in any way period, though I use them in my apple
recipes because the people I am usually cooking for prefer tart apples,
and I feel that there is no reason to go through the trouble of redacting
a period recipe if nobody is willing to eat the finished product.

Margaret

On Tue, 16 Apr 2002, A F Murphy wrote:

> OK. I've never had Minnesota apples, so can't compare. As long as they
> have flavor and some bite and are crisp and tart, not mealy and sweetly
> bland...  Minnesota has the right weather, nice and cold, so I imagine
> they are good.
>
> Anne
>
> Pixel, Goddess and Queen wrote:
>
> >>Ha! Haralsons and HoneyCrisp for me. Real apples.
> >>
> >>Not like I'm automatically pro-Minnesotan apples or anything, but I used
> >>to live in central NYS, and I still like Minnesota apples better. OTOH,
> >>it's very hard to get Silver Queen sweet corn around here, and we're too
> >>far north for peaches and cherries.
> >>
> >>Margaret