This might also help people find better versions of fruits they may not otherwise enjoy
Pink Lady apples. Perfect balance of sweet and tart for me.
Came here to say this! Beautifully crisp too. I hate most red apples for how soft they can be and how grainy they can feel sometimes. Maybe I’ve had ones at the wrong side of ripe, but pink ladies are the perfect hybrid of green and red. I used to love Macintoshes for this but pink ladies are much better
Oh man yeah, didn’t even think about the texture. Gonna go get one at lunch time now.
Oh yeah, although the kanzi apples can be better sometimes.
Never heard of those. “a cross between a Gala and a Braeburn” sounds fantastic. Just got to find one now.
A few years ago, I was in Asia for the first time. On a ship in Malaysia, to be specific. I was chitchatting with a Malaysian coworker before our shift started, and on our way out I grabbed a nice looking fruit on my way out of the galley. I took a bite, and it was like nothing I’d ever tasted before, so of course I had to ask what kind of fruit it was.
“Uh… a pear?” My coworker replied, surprised that I had to ask. To me pears are green, and has a completely different texture. I never knew yellow ones existed until then.
Arent most pears yellow when they are ripe?
I’m from Indonesia and it’s common to see distinctively different kind of pears. There are pears that are significantly yellow even when ripe, they are also more round-shaped than the usual pear-shaped pear.
Sometimes they can be more crunchy like apple.
Tbh I don’t know the exact name, I just called them “yellow pear.”
It could have been a Williams pear. They ripen from green to yellow. Some even have a pinky peach blush. They’re so soft and sweet and juicy when perfectly ripe.
In the uk we commonly have Williams (yellow) or conference (green sometimes with a brown skin)
Ambrosia apples (the big ripe ones, not the small ones that I could swear are counterfeit Gala).
Ataulfo mangoes. Yellow. Small. Delicious.
Spanish mandarin oranges. Easy to peel, delicious. Other oranges can’t hold shade to this one.
Forelle pears. Fragrant, juicy… Bartlett pears will seem like cardboard after having these.
Sungold kiwi. Not only are they sweet, but the skin is thinner and has no hairs, so you can just wash them and eat them whole.
Fuji apples
Care Care oranges
Largish yellow raisins. I like them in oatmeal cookies and with mixed nuts cooked in a nice long grain rice with some saffron.
Pink Lady apples or bust
I bust for the pink lady
Honeycrisp or fuji apples. Cara cara oranges. Meyer lemons. Still undecided on the cotton candy grapes.
I’m on Team Honeycrisp 100%, even though they always cost more.
IIRC the University of Minnesota’s patent expired a few years ago. I can usually get them for the same price as fujis and pink ladies.
I like cosmic crisp apples.
Same. They’ve replaced Pink Ladies as my favorite. The texture and perfect amount of sweetness make them such a joy!
Granny Smith apples. They have intense flavor and solid crispness, unlike other variety vaguely sweet mushy apples. Most importantly, they’re still good out of season.
Every year I go wild with variety for 1-2 month, then return to Grannies for the rest of the year
Absolutely. Love Granny Smith.
Red kiwi, they taste better.
Green apples.
Not many. I don’t like the fructosey sweet flavour of most fruit. So I love tomatoes, but not much else…
Maybe this thread will help me :)
White dragonfruit - bad
Red dragonfruit - the good shit
I’d say it depends. The white flesh of dragonfruit with yellow skin is my favorite. But the white flesh of dragonfruit with red/pink skin? Meh.
Golden delicious apples. I don’t even consider others, although tbf, their taste does vary a little, depending on where I bought them.
As a former Golden delicious stan, may I suggest trying honey crisp? Now there are two apples I prefer and I get a little variety
I’ll certainly keep an eye out for them. Thanks.
Acorn Squash, 1 hour at 400f, split oiled with a bit of brown sugar in them
Depending on my mood I go butter and brown sugar, or olive oil, garlic, and Parmesan.
