It's very sweet and crisp (which I'm sure had nothing to do with the name ;-D ). The flesh is very firm with only a hint of graininess (1.5 out of 5). The skin is thin and firmly attached to the flesh.
I would eat lots and lots of these apples, the only problem is that they aren't widely available in my area. I haven't seen them at any of them in the stores in my neighborhood. Hubbie got the one I had from the Whole Foods in the Time Warner Center.
I wonder if they're still open,
Joyce
3 comments:
are they a local apple (that is a NYS apple?)
NYS is still second (Washington is #1) largest producers of apples in US.
Down the block from Tuesday LIC knit, is the newtown creek--home to a rare specialty apple, the newtown pippin--a very tart, crisp but juicy apple. an old time favorite for pies and cider (but not the best apple eating out of hand)
when i was a child they were available, but my mother prefered Rhode Island Greenings for pies--
(i am currently eating a New Zealand apple the Jazz--good eating! i also have gala's and fuji's (both NY grown) for tomorrow.
They are indeed grown in NYS. I don't know for sure that the one I had was from there though.
Best. Apple. EVER.
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