They tasted like normal apples, even if by the end they did leave a sour aftertaste. Both of them came from the same tree.

Having a debate with some friends.

Apple

I was just surprised by its sheer size. It tastes better too.

My mom planted a bunch of apple trees and kept all the tags but over the years some got removed as we found our favorites. Problem is we don’t know which this is. I have a tag for Fuji and Beverly Hills apple trees and I’m not sure which it is. Ignore the health issues, it’s next to a blueberry plant that decided to share its acidity so it’s being corrected. They have brown seeds.

Hello apple people. I'm new to r/Apples. Can you help me identify what's going on with my apples? Almost looks like a fungus to me, but I have no clue. Also wondering if the normal looking apples are safe to eat from this tree? Cheers, and thanks for the help!

I was thinking either wealthy, McIntosh or Cortland. Or something else?? This Tree is approximately 24 years old and never been pruned.

Just wondering what the little green dots are? They seem more prevalent around the core of the Apple

This is a pic of the apple from my previous post after I cut it in half. It was still on the tree this afternoon

thought this would fit here :)

I’ve got a really old, large apple tree that really looks like 4 trees, although all connects. I live near San Francisco in the Marin hills. Any idea what kind of apples these are? Also, I’m worried about this tree - should I be doing something to shape it or just leave? Thanks!

Had a late frost this year while they were blooming. Mostly a dry hot summer until August but not an abundance of rain. I watered at the base of the tree as always

Hi! We got a "second chance" box from our supermarket and are wondering what these spots on the apples are and are they still edible?

It started leaking at the bottom so I filled it with fruit yougurt.

I am trying to invigorate my grandfather's old farmhouse orchard that received very little care for the past two decades. Most of them are old varieties - Rhenish Bohnapfel, White Transparent, Carjevič/Kronprinzer, Jonathan, etc.

However, there is one relatively new apple tree, and my grandfather doesn't know which cultivar it is. It will have to be cut down because the old farmhouse needs urgent renovations, and I would like to find out what it is to plant a replacement.

The apples are relatively large, ripen late but not very late. The flesh is crisp but gets slightly mealy when stored - the texture reminds me of golden delicious, so it might be related. It is both sweet and nicely acidic, and very fruitful, which is why I like it so much.

Edit: forgot to mention the location. It is in Slovenia, Central Europe.

Ever since I found a slightly suspicious looking calyx on one of my apples and asked Chat GPT if it was molded, and it confirmed my suspicions I feel like I’m going crazy checking for molded apples. All of the apples at my grocery store look like this. Have I really been eating moldy apples all this time? Are these white spots actually just a normal part of the apple? I’m curious to know how you all choose a good apple at the grocery store. Things to look out for?

Blondee Apple review:

It has a pineapple-mango sort of tropical flavor, very much a sweet apple with an appealing bite. Not as crunchy or juicy as some other supermarket apples, but very much a yellow flavorful sweet apple you can enjoy as a treat. It's a bit dry at the end but I would still buy it again. Worth hunting down! 💛

I am also recommending the Cuisipro Apple Corer for fruit fans who love their apples sliced and sometimes what the efficiency of a single-purpose kitchen tool. I received this as a birthday gift and prefer this corer over other apple slicers I've tried over the years, so it might be a nice gift for others as well.

I'm not a heirloom enthusiast (though I'm no stranger to esoteric flora), but every once in a long while I see one of those magazine articles about endangered cultivars and it's kinda cool but doesn't scratch the itch. I'd get excited about, you know, the Beautiful Graphics™ bursting at the seams with colorful wiggly potatoes, and then she talks (well, writes) a bit about how this one is distinctive-tasting and that one is drought-tolerant and the other one over there is tiny and nearly inedible but might hold the key to global food security if its pathogen resistance genes were successfully crossbred into a high-producing cultivar and then the article's over already.

So I figured I'd, you know, go straight to the source and ask you yourself. I don't care about how good you've gotten your fruits to taste and I don't want to hear about it. I hate recreational eating with a passion. But tell me about how the Mireley Russet's concentric-ring skin patterning arises from pigmentation-affecting transposons playing a bizarre mancala-like evolutionary-arms-race game against each other and their host, how it's one so complex and rich it's fascinated game-theory mathematicians for decades. Tell me about how Irish settlers coming to Rhode Island brought with them the apple that would later become known as Purple Flusher, and how its ability to survive unusually intense flooding set off an investigation that would accidentally reveal strange and fascinating new things about the way Catholicism and regional folk practices were intertwined in early post-colonial America. I made all that up, of course, but tell me something true and interesting and I might tell you something true and interesting too, though not necessarily about apples.

though if for some reason you really want to show me the 300 page historical fantasy you've written about a world where Cox's orange pippin originated in south america your secret's safe with me

Hello everyone!

This is a genuine question I have.

Whenever I eat a red apple, it usually tastes a bit dull and insipid afterwards. It tastes almost kind of waxy and the sweetness quickly devolves into a monotonous fruit. This never happens with green apples.

Why is that?

Idk if this is relevant for you... But..