Yes, parda linda is crunchy and mantains the form when cooked.
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I’ve always just called these yellow delicious. But looking at different apples on here … hmmm I don’t know. They’re earliest for me usually mid to late August, cool year though has pushed them into September. Maybe a type of transparent? Any idea what they are? Tree has been here for over 35 years and has survived a change in elevation up by nearly 4 feet.
Too sweet to usually use for fresh juice so I mix it with our Red.
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Hi. Its too late for yellow transparent… you pik them now? Too early for yellow delicious too.
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I never heard anyone refer to yellow transparent as sweet. They are quite tart. There are I believe many other closely related varieties that aren’t common in the U.S. It could be one of those, but I think the shape looks like a G.D.
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Mine are sweet and a bit acid… very good.
We have an odd climate here at 6000 ft elevation but in southern California. I’ve been eating them for a couple weeks now but today is the first one that taste fully ripe. A lot on the tree are definitely still green. So opinion is golden delicious or a very closely related variety?
Side note. The town had old orchards in my neighborhood that date back at least a hundred years. Could it be an older “version” or something?
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Luis, we’ve had to pick GD last week in Central Europe. Drought & temperature extremes do that.
@Tansith They look nothing like transparents (Those are rounder and the skin really is transparent when ripe, so they have the colour of ripe pulp. And they are generally very light for their size.) and everything like GD. While I’ve had store-bought GDs that were plain sweet with no acidity that a human tongue could detect and I recall a year when ours tasted halfway between a jujube and a typical GD, they could be something else. There are a number of early yellow apples like Grimes Golden, in Europe you can occasionally find white calvilles like Fraas which are on the sweeter/non-acidic side. Could be some of the sugar apples of old?
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