Tasting Apples at the Edge of Epidemic
by DL Shirey
Fresh picked they are almost too tart, if that’s possible. The flavor becomes quite rich and complex when stored two weeks. Dark red skin with a stripe of pale yellow. Crisp and juicy. Would make excellent apple butter.
Phee would have loved this. The first sharp bite, the skin as it folds with a snap, a shock of sweet-sour before the subtle flavors reveal themselves. Not that I dare get caught eating them straight off the tree, though I wish I could. No question a ten-minute soak in G4 affects the first taste of the apple, but the memories of fruit are still so vivid, even I can forgive the brief, metallic tang.