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Apple Rankings

applerankings.com

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Re: Apple Rankings

#241

Post by dekhn »

guyzero wrote: post #211
dekhn wrote: post #204

To me the source of the apple matters a lot more than the breed itself. Put another way: there is a high variance in the quality of apples independent of the breed. The absolute best apples I've ever had were pick-ur-own at a well-regarded apple orchard in Connecticut. I believe they are McIntosh although it could also be macoun. Every apple is crisp (not mealy), sweet and tart, with a thin skin and lots of flesh. Th…

Hit Berkeley Bowl or farmers markets which will have much fresher apples.

I shop at Monterey Market more since it is closer to my house. But yes, BB also has quality produce.

Re: Apple Rankings

#242

Post by grech »

PontifexMinimus wrote: post #100

The annoying thing about this website is I can't find anywhere that lists the apples by rank, in any of their 12 categories. A ranking website should, y'know, rank things.

Clicking on the "Pick an Apple" drop down in the menu bar takes you to the rankings page.

Re: Apple Rankings

#243

Post by molsongolden »

insane_dreamer wrote: post #107

Now this is the kind of important tech/nerd info that I come to HN for! 10/10 Notes: I'm only familiar with several of the varieties on this page, but I definitely agree with the rankings. We used to buy Gala, Fuji or Juici, since there were the cheapest at the store and we didn't know better, but once we tried Honeycrisp we never went back. (Cosmic Crisp also ok but not as good. I'd also rank Envy a bit lower.) Also…

I've actually had very good red/golden delicious when picking them myself at a local orchard. Not sure if they degrade so quickly that freshness was the difference or if the local farm was growing a slightly different varietal less designed for transport and storage.

Re: Apple Rankings

#245

Post by theobeers »

nckslvrmn wrote: post #230
dekhn wrote: post #204

To me the source of the apple matters a lot more than the breed itself. Put another way: there is a high variance in the quality of apples independent of the breed. The absolute best apples I've ever had were pick-ur-own at a well-regarded apple orchard in Connecticut. I believe they are McIntosh although it could also be macoun. Every apple is crisp (not mealy), sweet and tart, with a thin skin and lots of flesh. Th…

+1000, Macouns from Rogers Orchards in Southington CT are the BEST apples on the planet

I never thought I would see mention of Rogers Orchards on HN. Some of my family members live within biking distance of there, and I love stopping by for a bag of apples or a pie.

Re: Apple Rankings

#246

Post by yojo »

RussianCow wrote: post #174
m463 wrote: post #160

Earlier quoted context omitted.

I remember going to one of the local markets and asked the guy putting out the apples if the organic apples were really worth it. He immediately pulled out an organic apple (fuji if I recall correctly) and the same type, but non-organic. He cut out a slice of each apple and let me taste it. The organic apple had significantly better flavor. He explained that the drawback was that the organic apples would go bad quick…

Anecdotally, I find this to be the case with many fruits, especially citrus. I always figured that a lemon is a lemon and a lime is a lime, but after getting into cocktails and mixology, I realized that there is a night-and-day difference between high-quality fruit and the cheap stuff at your discount grocery store. This doesn't mean organic fruit is always strictly better, but I have found it to be a pretty reliable…

Fruit at the discount grocery store is usually old/nearing end of life. Citrus, and limes in particular, get noticeably more bitter as they age and oxidize.

This actually leads to a schism in European/American bartending. Europe juices their citrus a la minute, so the juice has no time to oxidize, making the acid component punchier. American bars pre-juice before service, and it has time to mellow out a little.

Someone (Dave Arnold maybe) ran a blind taste test with bartenders from Europe and America and found that the their preferences lined up with the customs in their country.

Personally I follow the Europeans. Not because I like it better, but because I don’t have the kind of foresight to juice hours before I’m making drinks :-)

Re: Apple Rankings

#250

Post by tetraca »

MivLives wrote: post #190
RussianCow wrote: post #174

Earlier quoted context omitted.

Anecdotally, I find this to be the case with many fruits, especially citrus. I always figured that a lemon is a lemon and a lime is a lime, but after getting into cocktails and mixology, I realized that there is a night-and-day difference between high-quality fruit and the cheap stuff at your discount grocery store. This doesn't mean organic fruit is always strictly better, but I have found it to be a pretty reliable…

And god forbid you have premade line juice. Roses is the absolute worst (and people keep bringing it to make daquaris), but the extra effort for fresh juiced is worth it.

Rose's is barely juice, probably only really suitable for gimlets. You can get straight lemon/lime juice in glass bottles. I find that works as a mostly fine alternative if I don't feel like squeezing.
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