The Ambrosia apple is gorgeous. Round, with a vibrant red and yellow hue. It tasted like honey, but I’m not quite sure why. It was like the first note of a scoopful of honey, and then it faded away. As far texture, its flesh was delicate, but it had some crunch. Very juicy, a little on…

The Cameo apple is plump to hold. The size is perfect. Large enough to be substantial but not so much as to be unwieldy. The skin is delicate and easy to break into and the flesh is moist and crispy. Crunchy with every subsequent bite. Just perfect. The Cameo gets even better with its flavor. It is…

Apparently Thomas Jefferson really liked the Spitzenburg apple. He thought it was one of the best apples, and he grew them in his own orchard. But that was then and this is now. Tastes have changed and so has, probably, the Spitzenburg that I ate. In this twenty-first century the skin of the Spitzenburg was easily…

The Pippin apple has a decidedly mediocre flavor; it is tart, but not a unique tart. That was all there was for flavor, really. A simplistic tart. Not a bad tart, just not very complex. The flesh was much the same way, it was on the tougher side of crunchy. I would say the Pippin is…

The Orleans Reinette has an interesting skin color with the brown top and the green tone. Not only is the skin aesthetically interesting, it has a quirky taste with its lemony flavor. Orange-like. Citrusy. This was a nice surprise as it was the same flavor profile as the flesh. Unlike the skin, the flesh was tart and had…

If the Rubinstar is anything, it is crispy. Crackling sounds chorused as I bit into it. This effect does not last long. The deeper I delved into the flesh of the Rubinstar the more pliable it became. The skin was the most crispy of the apple, overall the flesh was soft. Confused was my experience…

There is something with the name Winesap that intrigued me. It seemed unique. I expected some grand taste sensation from it. I didn’t get that, but it was a pretty good. Tart and tangy would be the best way to describe it. The flavor did not last long: it went away quickly. The flesh is hard…

This picture of the Ruby Jon apple does not do its color justice: the Ruby Jon Apple is much darker and velvety in reality. Asides form the color, the first thing I noticed about the Ruby Jon apple was the grainy-ness of the flesh. Then came the apparent dryness of the apple. Although it tasted dry…

The Swiss Gourmet apple, also known as the Artlet, is vibrant in skin color. Biting into it felt like a travesty. To break apart those lovely covers into white flesh. Travesty turned into pleasure, as the Arlet has a candy-like sweetness. For lack of a better word I will say dessert-like. If it were a piece of candy or…

The Jonagold looks like a typical apple that is see in shows and movies: red with stripes, and of that average-medium size that fits perfectly in your hand. It is epitome of everything I expect in a fall-esque apple. Crispy and crunchy. The flesh is tart and succulent, but not too juicy such that eating becomes messy. Some…