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Down with Red Delicious apples


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Down with Red Delicious apples

greygarious | | Oct 24, 2009 08:31 AM

I propose, only half in jest, a ban on the cultivation and sale of these heinous examples of false advertising (except for the red part) - sorry, Washington state! I once read that those with deep red skins should be avoided as they are the ones most likely to have mealy, flavorless flesh and tough, bitter skins. The lighter red, streaky ones are a better choice and I admit to having eaten a few good ones in my lifetime, but they are rarer than Ghost Orchids. There are now so many other more reliable quality apples available; I truly hope growers plan to transition away from Red Delicious. Empire, one of its hybrids, tastes like what a RD should be. Gala, Fuji, Braeburn, Pink Lady, and Cameo, all of which are now common in supermarkets, are all better examples of the firm, crunchy-perfumy type of apple. When I was young, markets always had Macintosh and Red Delicious and sometimes that was it. Periodically there might be Cortlands, Romes, and Yellow Delicious - this was on Long Island and I'm sure the cast of characters varies by region.
I just came home from a 3-day hospital stay in which a small, mealy Red Delicious was what you got if you asked for an apple. Really repulsive. When I see moms with children in tow buying bags of them in the supermarket, I worry about what that could mean for the kids' lifelong eating habits, hoping they don't grow into adults who don't eat fruits and vegetables.
I heard on NPR that Michael Pollan has reissued a version of The Omnivore's Dilemma which is rewritten for a younger audience, in hopes that explaining to children how their food is produced will dampen their enthusiasm for fast and artificial food. I think that's a promising idea, but many of today's young parents don't know how to make good choices, either.

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