So I tried this Magnum Bonum by slicing a few pieces off. I was a bit disappointed with the flavor not being as intense as I had hoped for. With the flesh being tender, I went ahead to finish it off by eating it out of hand. The juices then become very aromatic. Although not an explosively crisp apple that sprays juices everywhere, it was enough to be more satisfying to my old palate. Definitely moved my opinion of this apple up a few more notches for flavor.
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There is ‘science’ to why that they ‘taste’ better sliced…
Apples cells contain the enzyme polyphenol oxidase, which becomes active when the apple is cut and exposed to oxygen
Cant knock McDonald’s for getting kids to eat them either… as they sell sliced apples. (supposedly McDonald’s apples are tree ripened and shipped and sold quickly not like store bought apples that are picked way before ripe (to have long long shelf life)… McD’s apples are supposedly much higher in fructose.
I remember my dad always ate his apples off of his knife… i never understood it… he peeled it like a surgeon with his Buck then would take a precise cut then raise the blade with the slice attached and consume it.
I like the caveman approach myself… five or ten swipes on my pant leg then somehow its safe to eat…then the crunch and whole mouth experience that follows.
I have seen folks also peel apples then sprinkle salt onto them then eat as i do without the peel.
Speaking of which… its darn near Candy Apple and Caramel Apple time… good memories of both of those… However my Mom for some reason always made them with red delicious apples… which i still hate to this day.
I have no idea why anyone would want to mix peanuts with their apples… to me its just weird.
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I am a peeler for sure. Many apple skins are awful in taste. Or tough and chewy.
Most of the nutrition is in or just under the peel, so if I am eating the apple raw, I leave it on. When canning or baking, though, I usually peel apples to prevent bits of peel getting stuck in teeth. If I am making sauce or butter, though, I blend the heck out of unpeeled apples to retain the nutrition.
I think it tastes better biting into it because there’s so much more sensory stimulation. Aroma has a lot to do with taste, and if you’re holding an apple to your mouth, you’re also holding it to your nose. Also, apples have different skin and flesh textures; levels of shine, russet, or bloom; colors and patterns; different hefts in your hand. They sound different when you bite into them. AND you get a lot more mouth feel impact from a bite then a little slice.
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What do you use to blend in the peels to your sauce and butters? I have a LOT of apples this years and peeling them is so time consuming even with a hand crank peeler/corer.
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I just cut the fruit into quarters without the core and chuck them into the Vitamix along with some liquid. For pears this year I used ginger juice from The Ginger People and water, and added a fair amount of lemongrass and a little cardamom. It was to die for! For apples I use a variety of liquids and spices, still experimenting since I have plenty of apples left to can. I used to have a Blendtec blender and it could also handle this kind of work. Food processors don’t get the chunks fine enough and a lesser blender would probably overheat.
I have one of those hand crank peelers. I never got the setting right, I guess. It took too much of the apple off with the peel.
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