In his latest blog entry, Farmer Mike talks about one of his favorite apples, the SunCrisp. This apple has a spicy-sweet taste which becomes milder the longer they are left to sit. The inside of the apple is a creamy white color and is very juicy. They are great for cooking, especially mixed with recipes featuring cinnamon. Mike describes the experience of picking a SunCrisp right off the tree. To read the full blurb, click here.
Now, SunCrisp is not your normal apple. It was “discovered” at Rutgers University and given the unceremonious name of NJ-55. (Sounds a little like a secret agent name, but, in fact, most unreleased apples are given alphanumeric names like this). It was the result of a cross between Golden Delicious and Cox Orange Pippin (another of my all-time favorites), ripens about a week after Golden Delicious, and tastes fantastic. In fact, it tastes beyond fantastic! As I grabbed that golden orb (with slight red blush-the apple, not me), I noticed the speckling on the skin and minor stem end russetting, it occurred to me, as it has over the years, that sometimes the best tasting apples are not necessarily the prettiest. And today that was certainly the truth!
The way I determine whether an apple is ready to harvest is by tasting it. Because if it don’t taste good, don’t pick it! So over the past few weeks, I have been tasting the SunCrisp wondering (mentally salivating) when they would be ready. I had several “close but no cigar” experiences, until today. Today, all the tumblers clicked and Fort Knox’s doors opened wide.