The Lodi Apple is a small, petite apple with a soft green skin. The photos make the color seem darker, but it is really quite pale. It looks dainty and simple.

The flesh is bright white, and as you can probably tell from the above image, What may not be obvious is that it is not dripping–the flesh of the Lodi Apple is on the dryer side. It has juice to it, to be sure, but it feels dry in the mouth and has a not-so moist bite to it.

For some apples, this does not work. For the Lodi Apple, this is a suitable quality because it fits right in line with its equally dry flavor profile. Another person eating this apple described it like a dry white wine, and although I have not often had wine, I have smelt it often and tasted it cooked with other foods and I can verify this is an apt description. It has a cloying, refined tartness to it that feels sophisticated. Whether sophisticated is tasty or not, that depends entirely on the person. I quite liked it.

I specifically liked it as more of a ‘special’ apple. There are apples you enjoy eating but wouldn’t have on a daily basis. This straddles the line, swaying towards being something eaten as part of an overall experience rather than the apple you have with breakfast or with lunch. The Lodi Apple is a delicate experience that should be respected, not seen as a staple, and that is perfectly acceptable. The Lodi Apple certainly is.