The Red Delicious is no longer the dominant apple in American orchards, the U.S. Apple Association said last week, after lasting five decades in the top spot. The Gala apple is now first; Red Delicious second; Granny Smith third. By 2020, the Honeycrisp, which so prized by consumers that they’ll pay higher prices for the privilege of eating one, may crack the growers’ top three.It then goes on to spend the rest of the article dumping on the Red Delicious - and I am inclined to agree. The reason I dislike them is because I think they more commonly have a softer flesh, and I really want my apples to be crisp. But there's also not a hint of tartness in them.
I have long held the Pink Lady in the highest esteem - looks beautiful, usually crisp, and adds a certain sharpness in flavour that the mushy Red Delicious never has.
The Jazz apple, when I have had them, have been pretty good too. They don't seem to have taken off quite in the way I thought they might, however, when I first had one years ago.
Interestingly, the Slate article mentions neither of these varieties. What's the Honeycrisp, too?
[Update: I just noticed in my local Coles that there are a lot of apples for sale at the moment - including two I have never tried - Eve and Modi. Jazz are there, but much more expensive than Pink Ladies. The inadequate Red Delicious is there too, as well as Royal Gala, which I don't find much different. Anyway, it does seem to me that in Australia, the inadequacies of the Red Delicious have already been acknowledged by the public.]
And speaking of apples, I had a particularly nice cider on the weekend - from Tasmania, of course, which seems to now be brimming over with small scale, independent cider manufacturers. (Was it last year that I had some delicious cherry pear cider? I have forgotten the brand but I think I posted about it - yes I did, it was Franks.) The one I had on the weekend was on tap, and there were two names on it - perhaps it was Willie Smiths? It was called (I think) "wild fermented", which I suppose (if accurate) would indicate that it was relying on airborne natural yeast? - which must be a risky way of making cider if doing it commercially? [Good and faithful reader Tim, who seems to know everything there is to know about fermentation, I certainly expect to weigh in on this in comments.] Anyway, it was nicer than your average cider.
The bar staff suggested I also try Pagan Cider. I should look out for it.