Earlier this afternoon, I cut around extensive bad spots on an Egremont Russet and the remaining good parts topped 26 brix. Highest reading I’ve ever seen in an apple (previous was 23.x for Golden Russet). Too bad more than half the apple was bad. Part of it was pear-like and part of it was quite sharp. The only fruits I’ve had with higher brix are Kiwis and Jujube.
