If I wanted to eat a pear, I'd do so. How nasty did apples taste before this cultivar to get the moniker 'delicious'?
All fruit and veg is grown for looks and not taste these days. Most things are so bland.
I find it pretty difficult to look at an apple and see what color its seeds are, you have an amazing power
Red delicious is bad because capitalists made them taste bad so they would last longer in supermarkets
Red Delicious apples fuckin suck
Yes, any principled leftist knows they are for horses
If I wanted to eat a pear, I’d do so.
:huey-wut:
I was at an orchard with red delicious apples last weekend and they were not nearly as bad as what you get in the grocery store. They had a floral sweetness and the skin was not nearly as bitter. However, even at peak freshness they still have that underlying mealy texture that I abhor. 4/10 just get a honeycrisp
lmao capitalism strikes again, selectively bred the deliciousness out of a fucking apple to make it more marketable!
It is a truism that whenever you isolate one attribute to optimize it, you lose the context that gave that attribute its value.
Same thing that happens with standardized testing in schools.
I went apple picking today at a farm that had the original cultivar and folks I have to tell you they are red and they are delicious
Red Delicious is a marketing term. They were named that by people trying to sell them. I think there have always been good apples, butt red delicious apples were bred for thick solid red skin, so they would survive transport well and look good on store shelves. Unfortunately they also bred them to be mealy and dry and bland.
ultra processed
Idk I make applesauce by just peeling, boiling, and mashing them
Best apple sauce is baked seasoned slices of apple, served warm.
Second best is that, but mashed into sauce.
I think any fruit can be super disappointing, and for me it's mostly texture.
Good apples are more expensive, and you probably bought apples meant for baking/processing because those are the cheapest. Fiji and Honeycrisp have never disappointed me. I even like granny smiths because they're always crisp and you get over the sourness if you're into sourpatch kids.
Any slightly not-juicy grape is terrible. White seedless ones are the only ones i can stand, red ones have too many of the disappointing non juicy ones. I bet if you bought some varieties of wine making grapes you'd also be disappointed, they have the same issue of thick skin and not enough juice per grape.
I live in the US. It used to be that reds would be the only variety for sale at the big packing houses in the last month to month and a half before new crop became available. For the last two years this has not been the case. New early fruiting varieties have pushed harvest back, and there have been disruptions to international fruit sales. Reds still have the advantage of keeping exceptionally well, but domestically this is seeming less and less important to consumers. If the food system faces serious stress reds will prove to be a practical choice.
I’m surprised this is the case even with more Ag. Trade with Peru and Chile over the past decade.
The nasty taste is why they have that moniker. Trust us, these apples taste great! Why else would we call them delicious?
