The Ambrosia apple is a cultivar from British Columbia. It has a fairly typical sweet apple aroma. The flesh is crisp and juicy. Low in acid, the flavor is nicely sweet and slightly complex. It is a perfect apple for eating out-of-hand. They are also slow to oxidize, so are good for fruit salads. As I tend to like sweet apples, this was my favorite of the three.
The Macoun, a cross between the McIntosh and the Jersey Black, had a pear-like aroma and a mushy texture reminiscent of my mother's favorite Winesap. Like the Winesap, Internet info tends to call both apples "crisp" whereas I think they are anything but. The flavor is gently sweet, aromatic, slightly floral, and what Mr Minx called "candy-like, or vanilla," and very low in acidity. Great for eating out-of-hand, if you appreciate the texture.
The Pink Lady apple, a Aussie cultivar, is a cross between a Golden Delicious and a Lady Williams. It has a sweet smell, like a Red Delicious, but a very tangy flavor, almost like a Granny Smith, with some perfume-y aspects. The texture was hard/crisp and juicy; Mr Minx called it "refreshing" and a good apple for summertime eating. I think it would be terrific for pies, and in salads.
What are your favorite apples and why? What do you suggest I try next?
I prefer my apples a little on the tart side, even for eating, and I'm partial to Braeburns and Winesaps. They're great for both eating and cooking.
I love Fuji apples and Gala apples. I don't do a ton of cooking with apples, though when I do, Fuji's aren't that great for it, but they're great for eating; very crisp and juicy. When they get older, though, like many apple varieties, they get mealy, which I'm not a fan of.
nothing beats a honey crisp!!
I agree with Laura - Honey Crisp is my favorite!
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