The King David apples that I had a chance to try were the last of their type at my grocery store. I could tell they were on the older side, and yet, I had to try them anyway. They were a new apple to me so I had to have them!

They were on the squishier side. I’ve found that age causes the apple to become softer…that’s how I feel for fresher apples. Not all apples are going to be super crisp, or have a firmer feel to them, but there’s this quality with the flesh that you can feel for a bit. The King David’s had that, but as I said, it could be the age. Asides from that little lack of resistance, the King David was crunchy yet supple.

The taste was on the savory, richer side. I keep saying cider, but it had that nice rich-sweet taste to it. I liked it, but I wouldn’t call it super memorable. It reminded me of other apples.

Specifically, the ones it is related to. The King David is related to either the Winesap or Arkansas Black and the Jonathan (according to Orange Pippin‘s Fruit ID). It is quite similar to its supposed parents, which is probably why I don’t find the apple that special—I’ve had it’s relations in the past. And on a glance, I mistook it for the Arkansas Black due to the darkness of the flesh. The flavor sort of blurs into the other ones for me as well.

So, the apple is good, and probably I would have found it a bit better if fresher, but in general, this apple is looking to be a splitting image of the above apples. I recommend it to try, but if I see it again I probably would not go for it again. There are other picks out there that are more refined in what they are. Tastes change over time, and apple breeding as created new varieties with more sophistication. Not to say the old ways are wrong, but…it is what it is.