Suncrisp Apple Review

About –  Golden Delicious cross with a Cox’s Orange Pippin and Cortland hybrid. Relatively new apple, released in the Mid 1990s by Rutgers University in New Jersey.

Shape – Golden Delicious like, fatter on top, tapered and rounded bottom.
Skin –  Red flushes over a green background, some yellowing. Chewy skin.
Flesh – Starchy, medium density, juicy enough to deliver the interesting flavors.
Taste – Very acidic if eaten too soon. Almost a tropical pinapple flavor mixed with fruit punch juice. Maybe some slightly unripe banana flavor. Not really intense for me. I like cold specimens more than warm.

Bottom line: Let me put this in bold: Not to be eaten before January 1st. I think this apple gets a bad rap, because the general public will see an apple turning a flush of red, pick it, and expect it to be good off the tree. This isnt one of those apples. “Battery Acid” may be the best way to describe this one fresh. So acidic that even those who enjoy tart apples probably wont enjoy it due to the odd unripe flavors.

Taste specimen stored 15 weeks.

Variety Note: We had a long growing season here, and I picked these pretty late. Most of them, even the ones basking in the sun at the top of the tree, were mostly green. Even now after storage the flesh is hinted green. I would definitely consider this one if you have a long growing season and your site has a lot of sun. They seem to do well in heat. Size varies greatly based on irrigation, wet summer last year, I picked these at Samascott Orchard and they were bigger than my fist in October. This year, dry, hot summer, I picked these at Bowman Orchard, and they’re the size of my palm. No flavor difference.

Fresh eating rating: 6/10 – Great for storage, great snacker, good flavors when stored, crunchy, juicy, a little starchy in consistency. Recommended for long growing seasons and hot sites. Might not be optimal here in 5a – NY. If you give this apple to someone who wants “an apple that tastes like an apple”. They’ll love it. Very refreshing. Why only a 6? It doesnt blow me away, its just a solid selection for a keeper.

Culinary rating: Unrated, not used for cooking yet. I’d think it would be average.

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6 Responses to Suncrisp Apple Review

  1. Jack Feil says:

    Tkis is a great tasting apple as grown here in the Inland Pacific Northwest, . Cosmeticaly it has a few small black flecks on a skin that is somewhat rough. I note a slight tendency for pre-harvest drop, the fruit,on average is fairly large . Here, at our location it reached prime maturity in
    mid -October. I also note the flesh is very much non-browning. It is fully mature harvested here in mid October and is good right off the tree..

    • megamav says:

      Thanks for commenting! It must like your climate more than our here in NY. Fresh off the tree, some years, it has a “cabbage” essence to it. That diminishes with storage time.

  2. Jennifer says:

    I picked two of these over the weekend at an orchard in northwestern Indiana. I have been waiting for these because I’m planning on putting in a small orchard next year and wanted to try some varieties you won’t find in regular grocery stores. I was fairly disappointed. They were almost bland. I bet they would be refreshing on a hot summer day, but I won’t be pursuing this variety.

  3. megamav says:

    Its possible the trees were fed too much nitrogen and water. Not to be eaten before January 1st IMO. If you had more I’d say store them, but its an average apple even stored. Probably not worth the effort. In terms of small orchard varieties, I’d consider Ginger Gold, Jonamac, Kidd’s Orange Red, Belle de Boskoop, Reine des Reinettes, Pomme Gris, Calville Blanc d’Hiver for the off the map varieties that are pretty productive, attractive AND tasty. Avoid the temptation of Ashmead’s Kernel for a russet. NOT productive, but the fruit is up there as the best. In Zone 6 or warmer? Consider Newtown (Albemarle) Pippin as a late keeper, sometimes lasts until June. Great pollinator.

  4. Jon hudak says:

    I know this post is a year old but felt compelled to comment. This is the variety I wait for every fall. Definitely agree with you on the tropical flavors, never have tasted one that was overly acidic. Buy them for our restaurant from a orchard in Glastonbury,CT, that usually has them ready early October and use them in everything from salads to desserts.

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