Friday, August 16, 2013

The Perfect Apple

So those who know me know that I eat very little fruit.  I don't like berries, I can't handle citrus pulp, and feel the same way about the skin of an apple.  I will suck a lemon wedge dry though.

I discovered that I could eat apples when I peel them or cut into them and eat out to the skin.

Eating apples started to become a regular thing during my field courses during my undergraduate work.  We got to make our lunches, and one time I grabbed an apple (red delicious).  I had my Leatherman with me, and at lunch time I skinned it, and it was one of the best tasting things I had ever eaten.  Plus it gave me some needed sugar and water.  And as an added bonus, the pile of skin that I was smart enough to pile up away from where my team partners and I were eating gave the flies a place to gather and not bother us while we ate.

After returning to civilization, I would occasionally try to recreate the experience, but then I had to hunt for the right flavor and texture.  I wanted something slightly tart with a crisp texture.

After much experimentation, I found the braeburn apple.  It has become my go to, and yet still there is a surprising amount of variation from apple to apple depending on the color, the date, and their age.

Every now and then I get the perfect apple.  One that is crisp, moist, sweet with a hint of sour, and no hidden bruises.

But today, I read this article, and fear for my apples.

And you cannot imagine how difficult is was to type "apple" so many times.

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