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Apple review: Arkansas Black
And then there was one. Arkansas Black is the last new apple I've got queued up. I even went to Sprouts last night, but they didn't have anything I hadn't already tried. (I got an Opal and a Snapdragon anyway.) I expect I'll still find some more new ones, but probably not as easily as I have been.
I don't know what to expect from Arkansas Black. One website says, "Arkansas Black is one of those apples that apparently holds no middle ground among apple fanciers; they either love it or hate it… Period. For those who despise the apple I prefer to think it’s just a case of misunderstanding. Arkansas Black is a fine apple with many exceptional merits that deserves more respect but, in order to properly enjoy the fruit one must exercise a bit of patience and give the apple a little extra time to become “all it can be”. [...] In fact, the apple reaches its peak in flavor and texture after a long period in cold storage. When first picked in October the apple can be as hard as a rock and almost as flavorful! Trying to enjoy the apple at this stage will usually lead to disappointment. However, after an extended period of storage, the apple undergoes a dramatic change and becomes a rather fine dessert apple. The sharp tartness mellows significantly into a rich sweetness that will surprise the skeptic who might have expressed some disdain with a freshly-picked apple. The hard, dense texture improves greatly as well, becoming a softer and more tender apple while still retaining a pleasing crispness."
Well, I haven't got months of cold storage, I've got a couple of weeks on my counter, which I'm sure has done the apple no favors. I was super interested in it to begin with, but kept putting it off because everyone says it's no good till later in the season.
Adam says, "The Black's flavors are sweet, tart, and acid. The highlights are unusual and challenging: hint of pear and something like tobacco. The finish is nicely astringent. I can't imagine this distinctive variety being hugely popular today, but I am enjoying mine."
He agrees that the apple is better in January than November, and has taken extensive notes on eating them every month: "For what it's worth, my periodic tasting notes on Arkansas Black follow, the many verses of a ballad documenting every minute change in texture, aroma, and taste." You can read them if you want, but everyone's already told me this apple will be weird and terrible since I'm eating it relatively fresh. I don't know a good way to keep it till January, so I think I'll just eat it.
Verdict: Oh man they're right this is weird I hate this apple. There's some tartness and some mealiness and... what is that terrible flavor? Do I want to try to parse it out? It smells like it tastes. I can't make myself take another bite.
Buy again? If I see one in January or March or whenever, I'll give it the benefit of doubt. Otherwise, ugh. I'm going to go eat a Pippin now.
I don't know what to expect from Arkansas Black. One website says, "Arkansas Black is one of those apples that apparently holds no middle ground among apple fanciers; they either love it or hate it… Period. For those who despise the apple I prefer to think it’s just a case of misunderstanding. Arkansas Black is a fine apple with many exceptional merits that deserves more respect but, in order to properly enjoy the fruit one must exercise a bit of patience and give the apple a little extra time to become “all it can be”. [...] In fact, the apple reaches its peak in flavor and texture after a long period in cold storage. When first picked in October the apple can be as hard as a rock and almost as flavorful! Trying to enjoy the apple at this stage will usually lead to disappointment. However, after an extended period of storage, the apple undergoes a dramatic change and becomes a rather fine dessert apple. The sharp tartness mellows significantly into a rich sweetness that will surprise the skeptic who might have expressed some disdain with a freshly-picked apple. The hard, dense texture improves greatly as well, becoming a softer and more tender apple while still retaining a pleasing crispness."
Well, I haven't got months of cold storage, I've got a couple of weeks on my counter, which I'm sure has done the apple no favors. I was super interested in it to begin with, but kept putting it off because everyone says it's no good till later in the season.
Adam says, "The Black's flavors are sweet, tart, and acid. The highlights are unusual and challenging: hint of pear and something like tobacco. The finish is nicely astringent. I can't imagine this distinctive variety being hugely popular today, but I am enjoying mine."
He agrees that the apple is better in January than November, and has taken extensive notes on eating them every month: "For what it's worth, my periodic tasting notes on Arkansas Black follow, the many verses of a ballad documenting every minute change in texture, aroma, and taste." You can read them if you want, but everyone's already told me this apple will be weird and terrible since I'm eating it relatively fresh. I don't know a good way to keep it till January, so I think I'll just eat it.
Verdict: Oh man they're right this is weird I hate this apple. There's some tartness and some mealiness and... what is that terrible flavor? Do I want to try to parse it out? It smells like it tastes. I can't make myself take another bite.
Buy again? If I see one in January or March or whenever, I'll give it the benefit of doubt. Otherwise, ugh. I'm going to go eat a Pippin now.