by Kat Robinson
I was sent a box of apples today — a box of strange, strongly bronze beauties from Washington State. They’re a new breed of apple I’ve never encountered before called Opal. They’re like a Honeycrisp or Golden Delicious but slightly sweeter — and they don’t brown hardy at all. I think these apples are going to be eatin’ apples — chances are they’re not going to make it to the oven in any sort of application. They taste like spring — very sweet-tart and really crisp. I’m digging on them.
How about you? What sort of apples do you like? Is there a particular best apple for eating, baking and whatnot?