When apples are stored they often change in colour and flavour ... what you remember having tasted the fresh fruit may be quite different to a stored one which will have ripened and mellowed.
Last edited: 31 January 2018 22:32:59
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Hi, Pansyface, the Bernwode site is where I started off, but I confess I was too lazy to comb through every single variety, and thinking there can't be that many baking apples about, and this one was so good it might be well-known, started this thread in case someone knew of it. I'll go back though and have another look, and thanks.
Welshonion and Papi Jo, it was just too long ago, don't even know if that tree's there any more.
Dovefromabove, I know what you mean; we grew our own apples, including Bramleys, which we kids used to eat fresh, but after storing they got greasy and flabby and changed in flavour; though just as good for cooking, they weren't as good for eating raw. Other, eating, varieties tasted better as they aged and got 'crozzled'. Unfortunately I don't remember our storing any 'Unknowns' - I think they were so delicious cooked that we ate them as soon as we were given them. I bet they would have kept well though with their size and greasy skins.
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When apples are stored they often change in colour and flavour ... what you remember having tasted the fresh fruit may be quite different to a stored one which will have ripened and mellowed.
Last edited: 31 January 2018 22:32:59
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Hi, Pansyface, the Bernwode site is where I started off, but I confess I was too lazy to comb through every single variety, and thinking there can't be that many baking apples about, and this one was so good it might be well-known, started this thread in case someone knew of it. I'll go back though and have another look, and thanks.
Welshonion and Papi Jo, it was just too long ago, don't even know if that tree's there any more.
Dovefromabove, I know what you mean; we grew our own apples, including Bramleys, which we kids used to eat fresh, but after storing they got greasy and flabby and changed in flavour; though just as good for cooking, they weren't as good for eating raw. Other, eating, varieties tasted better as they aged and got 'crozzled'. Unfortunately I don't remember our storing any 'Unknowns' - I think they were so delicious cooked that we ate them as soon as we were given them. I bet they would have kept well though with their size and greasy skins.
One of these days I'll find out their name ...