Crisp, tart, sweet and aromatic! As the sun sets in late summer, the sensory experience that comes to mind is eating fresh apples. Nothing beats tree-climbing and apple-picking, playing in an orchard and testing the distinct flavors of each apple variety. Apple-eating is a simple pleasure, but the distinction among varieties offers a challenge for connoisseurs: to find that just-right taste and balance of juiciness and texture. It’s a wonder that relatively bland Red Delicious are still the most popular apples sold in American grocery stores, considering how many flavorful varieties abound. Thank goodness there are so many special cultivars grown organically. This time of year, early varieties are ready to harvest in North America. Pink Pearls are especially exciting—an apple with a tart bright flavor to match it’s bright pink inner-fruit. Organic Pink Pearls are available so briefly at the end of August that Goodness Greeness is usually sold out by the time we announce they’re here. Look out for varieties that you’ve never tried before. Early-season apple varieties worth mentioning include Tsugaru and Sansa. Tsugaru descends from Golden Delicious, blushes quite red and is more tart, sweet and crisp than the parent fruit. Sansa’s skin is vibrantly streaked red over yellow, with fruit that can be described as firm, tender and juicy. The exceptionally sweet Sansa originates from cross-pollinating a Japanese Akane variety with Gala blossoms from New Zealand. Later in the season, look out for Arkansas Blacks—a dark-skinned variety with a subtle flavor and firm texture that makes it ideal for cooking. Sarah Aubry
