What damaged this apple?

That looks like “water core”, which I am told is the result of a calcium deficiency, either in the soil or a problem with its uptake.

There is a school of thought that the sorbital (pear sugar) in water core makes the apple tastier. Something along those lines has been said about apple scab. But neither helps bring apples to market, or even sharing apples where expectations are set by the picture-perfect supermarket fruit.

Not water core, at least, not the water core I am familiar with. Some of my apples and Asian pears have had water core.

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