The apple may be the simplest of fruits. Just pick it, wash it (or, in a pinch, rub it on your shirt till it shines), and bite in. No peeling or preparation truly necessary. The crunch, sweetness, and tartness that follow are pretty much the definition of instant gratification.
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For professional growers, breeders, and scientists, however, eating an apple can be a far more complex process. They're considering texture alongside taste, shelf life in addition to sugar content - not to mention how to make the harvest process easy for local growers.
To get some guidance on how the experts eat apples, we turned to Susan Brown, the Cornell University horticulture professor who last year gave us a preview of RubyFrost and SnapDragon, two new apple breeds that came to market this year. Follow her advice, and you, too, can ace any apple exam.
Refrigerate Your Apples-But Don't Eat Them Cold
Some fruit, including apples, release a gas called Read More »from How to Taste an Apple like a Pro