So I got these recently. Super expensive at $2.99/lb but I had to try em because I’ve never seen them before. They’re big smooth shiny apples with a “profondo rosso” color. I read about them and supposedly the grower nerds have been trying to crossbreed the right types of apples to make this fucking thing right since the 70s.
It’s a softer apple which I dislike, but the juiciness and flavor pretty much make up for it. It’s a really satisfying sweet/sour balanced flavor. The description on the website (all these fancy cultivars have their own websites) describes the flavor as something like a cross between honeycrisp and granny smith (the actual crossbred apples are honeycrisp and MonArk). I would say it’s a little better than that. It seemed to me like the sweetness was stronger than a honeycrisp, and also overpowers the tartness of the whole thing.
Thanks for the question! I’m no expert but I do buy and eat a lot of apples so I’ll act like I’m one. I like crunch as the #1 thing. I think most people probably hate mealy soft apples. It’s like eating a toad made out of wet sand. And then juiciness follows crunch naturally. I don’t think I’ve had a crunchy apple that wasn’t juicy. You can usually tell pretty easily if it will be a good apple by firmness, but some varieties have fooled me. Envy is my #1 or #2 favorite apple and I got some recently that had some soft spots I didn’t notice. I tend to like sweetness more than tartness in apples but a cultivar with the right balance can be really great. And also, I tend toward more intensely flavored apples too, and those tend to be the most expensive ones. I don’t mind if the apple has a couple of small dings but I avoid bruised ones. Also I try to make sure theres no spider webs in the top where the stem goes in.
so tl;dr recap : crunch, firmness, juice, no bruises
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