Pink Lady apples. Perfect balance of sweet and tart for me.
this post was submitted on 21 Jun 2024
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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.
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."
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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.
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.
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!
Honeycrisp or fuji apples. Cara cara oranges. Meyer lemons. Still undecided on the cotton candy grapes.
Green apples.
Red kiwi, they taste better.
Thomcord grapes (Thompson x Concord hybrid) are amazing. They taste like grape jelly if grape jelly wasn’t sickly sweet. They’ve also got a mild tart bite to them that I love. I can never find them anywhere most of the time but I always snatch one up when I see it.
Cara cara oranges. Honey crisp apples. Alphonso mangos. Vidalia onions (not a fruit tho)
Cara cara oranges are so special and yummy.
Fuji apples when I make apple cobbler.
For just sitting there eating peanut butter on an apple, a honeycrisp. I used to go for Galas because they were cheap, but lately I decided $1 more per pound of apples is better than occasionally eating a dozen donuts when I want something sweet. Overall, just better to spend more money on healthier food than to absolutely optimize my grocery budget then binge on junk food when the optimization freaks me out.
Chuoi cau bananas (monkey banana) from Vietnam. It didn't really matter what type I had over there, they beat any banana I'd had thru my entire life.
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
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Being from FL, I’m a snob about FL oranges. Particularly navels and blood varieties. California oranges can fuck right off.
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 :)
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.
Zamli dates. Jazz Apple. Pink lady apple.
Pink lady is my favorite apple ever. Crisp, sweet, sour. Perfection. I eat them almost every day.
I love Jazz apples but pink lady never grew on me. They are like polar opposites, I think.
Prince William Pears. They're so sweet and juicy!! So juicy it always dribbles down my chin when I take a bite.
Sweetango apples and sumo mandarin oranges. Sweetangos are the better honey crisp.
Golden Kiwis, not only can you eat the skin, it makes it delicious.
Sindhri Mangoes
Nendran bananas
Yellow kiwi blow green kiwi away. Little to no fuzz, so you can eat like an apple without peeling, and less tart. Also maybe a hint of banana to the taste?
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Ataulfo mangoes. At least in the northeast US, they are reliably delicious and ripen on the counter.
Cortland apples
Lychee fruit is wonderful. Also pomelos, but they are hideously expensive now.
I suppose I am a basic bitch - Honeycrisp apples, Mission figs (fresh), haas avocados and the wee golden Champagne mangoes are the best IMO.
Oranges, though? Valencia or tangelos are flavorful, the navel oranges are bland nonsense.
Bananas. 30 minutes later it's "hello fibre and potassium, time to visit the loo!" But seriously, there are so many great fruits.
Some from me: Blackberries are my hands-down favourite (and available everywhere in the wild in the UK autumn), raspberries, apples (so many varieties), navel oranges, mandarins, dragon fruit, watermelon, pears, rockmelon/cantaloupe, soft peaches (rare; most need a hammer and chisel), plums, damsons (in jam), and grapes.
Lucy glo apples are one of the only apples I'll eat. So good, they're visually fun, and at least the stand I get them from they're always very crisp
Fuji or Pink Lady for red apples, Mutsu (aka. Crispin) for green apples. Jonagolds split the difference.
Cold Fuji apples
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